Spaghetti with Clams (Spaghetti alle Vongole)
July 22nd, 2019 
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This pasta is perfect for summer and the quick homemade clam broth takes it to the next level. Some people look at seafood pastas and are intimidated, but don’t be. The prep time is 8-10 minutes, only because you need to be sure to properly clean the clams. And a major bonus, the chopping is minimal. You will need to rough chop little neck clams and parsley, that’s it! You will however, need a few pots, a large skillet and a few bowls. But I guarantee when people taste this pasta they will thing you slaved over it.
In this recipe you will notice I ask for two different types of clams, cockles and little necks. New Zealand cockles are sweet and affordable. Little necks are also sweet, but I find they make better broth. Giving the little necks a rough chop can also make them easier to it eat, because if they’re on the larger side they can be a little chewy.
Originally when I learned to make this recipe in Italy, I used only one type of clam. The clams that I used in Italy were small clams that had bold flavor. So if you are in a region of the world with a certain variety of clam that you absolutely love, please use them. Clean and bold homemade broth is everything for this dish, since the spaghetti finishes cooking in it. So here’s to making fantastic Spaghetti alle Vongole that people will swear you were touched by the gods of the sea.
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Spaghetti with Clams (Spaghetti alle Vongole)
- 24 little neck clams
- 2 pounds cockles or any other small clam
- 4 tablespoons olive oil
- 2 tablespoons parlsey, chopped and 6 parsley stems
- 4 large garlic cloves
- ¼- ½ teaspoon chili flakes
- 1/3 cup dry white wine
- 8 ounces dried spaghetti
- fine sea salt
- freshly cracked pepper
- Start by cleaning the cockles and the little necks. Place the little necks in one large bowl filled with water and the cockles in another filled with water. Continue to rinse each bowl separately, until you see/feel no more sand in the water. Drain the little necks and the cockles, and set aside. See notes for more information about cleaning clams.
- Place a large 4-quart pot of water on high to boil. In another large saucepot add the little necks with 1/3 cup of water. Cover and steam them on high until all clams have opened, about 5-8 minutes. Discard any unopened clams.
- In a 3rd large saucepot add 2 tablespoons of olive oil, 3 parsley stems, and 2 cloves of garlic. Turn the heat on medium-high and toast the garlic for about 3 minutes until the garlic just starts to brown around the edges. Add ¼ teaspoon chili flakes, cockles, and white wine, cover the pot and steam for about 4-5 minutes until they all opened. Discard any clams that do not open.
- Using a fine mesh strainer, strain the liquid from the little necks and the cockles into a medium size bowl. Set the broth aside. Remove the meat from the little necks, give them a rough chop and set them aside in a small bowl. Remove the meat from half of the cockles and discard the shells. Place the meat, and the rest of the cockles in with the chopped little necks.
- Add the spaghetti and a pinch of salt to the boiling water. Cook for about 6 minutes until the pasta is just under done. Strain the spaghetti. Place a large skillet on medium high heat, add 2 tablespoon of olive oil, the remaining 2 cloves of garlic and parsley stems. Toast everything for about 3 minutes until garlic starts to brown, add a pinch of chili flakes and stir. Then add 1½ cups of strained clam broth and the spaghetti. Finish cooking the spaghetti on medium heat, stirring frequently with a pasta server or tongs, until al dente, about 5 minutes. There should still be some broth in the bottom of the pan. If not, add ¼ to ½ cup clam broth. Remove and discard the 2 garlic cloves and parsley stems from the pasta. Toss in clams and chopped parsley. Adjust seasoning as desired with freshly cracked pepper and salt if needed. Serve hot and enjoy.
- Cleaning clams: when cleaning clams it’s very important to rinse them in a bowl of clean water a few times, until the water is no longer sandy. No one likes sandy pasta, but that is also why I take a precautionary step as to strain the clam broth, just incase. Usually my first rinse, I’ll place my hands in the water and move the clams around so they will release more sand. I’ll then repeat this process a few more times until the water is clear.
- Only find little neck clams? If you only have one type of clam available to you, the recipe still works. Ignore step 2 and jump to step 3. When you add the white wine in step 3, also add 1/3 cup water, cover and steam.
