Spaghetti alle Vongole
The best homemade Spaghetti alle Vongole or spaghetti with clams. This authentic easy pasta recipe tastes much better than Italian restaurants and cheaper!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz (350g) thick spaghetti (or linguine)
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic (sliced horizontally)
- 1 1/2 - 2 lbs. (750g-900g) Manila clams (scrubbed, cleaned, and rinsed)
- 1/2 cup pasta water
- 1/2 cup white wine (or Japanese cooking sake)
- 1/4 teaspoon chicken bouillon powder
- freshly ground black pepper
- 3 tablespoons chopped Italian parsley leaves
- salt (to taste)
- lemon wedges (for garnishing)
Instructions
- 1
Heat a pot of water and cook the thick spaghetti or linguine until al dente, following the package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
- 2
Heat a deep skillet and add olive oil and butter. Lightly sauté the garlic until fragrant, but not browned.
- 3
Add the clams, pasta water, and white wine to the skillet. (If you prefer not to use alcohol, substitute with water or chicken broth.) Lightly stir the clams, then cover the skillet with a lid until they open. Add chicken bouillon powder, ground black pepper, and Italian parsley.
- 4
Add the pasta to the skillet and quickly stir to combine well with the clams and sauce. Add salt to taste. Serve immediately with lemon wedges.