Spaghetti alle Vongole (Italian-Style Clams with Lemon, Wine, and Garlic Sauce)

Ingredients (Serves 4):

  • 2 pounds fresh clams (e.g., littleneck or Manila), scrubbed and soaked in salted water for 30 minutes to purge sand

  • 12 ounces spaghetti (or linguine)

  • 3 Tbsp extra-virgin olive oil

  • 4 garlic cloves, thinly sliced

  • 1 small red chili or 1/4 tsp red pepper flakes (optional, for heat)

  • 1 cup dry white wine (like Pinot Grigio or Vermentino)

  • Zest of 1 lemon, plus juice of 1/2 lemon

  • 1/4 cup fresh parsley, finely chopped

  • 2 Tbsp unsalted butter (optional, for a richer sauce)

  • Salt and freshly ground black pepper, to taste

Directions:

  1. Prep the Clams: Rinse the clams under cold water, scrubbing the shells if necessary. Discard any clams that are cracked or that don’t close when tapped. Soak the clams in cold, salted water for 30 minutes to an hour, then rinse again. 

  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente (1-2 minutes less than package instructions). Reserve 1 cup of pasta water, then drain.

  3. Sauté the Aromatics: In a large skillet or wide sauté pan, heat the olive oil over medium heat. Add the garlic and chili (if using) and sauté for 1-2 minutes until fragrant and just golden—don’t let it burn.

  4. Steam the Clams: Add the wine, lemon zest, and clams to the pan. Increase the heat to medium-high, cover with a lid, and let the clams steam for 5-7 minutes. Shake the pan occasionally to ensure even cooking. The clams are done when their shells open—discard any that don’t.

  5. Finish the Sauce: Remove the clams with a slotted spoon and set them aside in a warm bowl. Reduce the heat to low and stir in the butter (if using) and lemon juice. Add a splash of the reserved pasta water to create a silky sauce. Season with salt and freshly ground black pepper to taste.

  6. Combine Pasta and Sauce: Add the drained spaghetti to the pan, tossing it in the sauce for 1-2 minutes until it’s fully coated and absorbs the flavors. If needed, add more pasta water for a glossy finish.

  7. Serve: Return the clams to the pan to warm through, then sprinkle with fresh parsley. Transfer the pasta and clams to a serving platter or individual plates, ensuring each portion gets plenty of sauce and clams.

  8. Optional Garnish: Serve with a drizzle of olive oil and a few lemon wedges for squeezing.

Chef’s Notes:

  • Clam Choice: Littleneck or Manila clams are ideal for their tender meat and size.

  • Wine Pairing: Use an Italian dry white wine like Vermentino, Soave, or Pinot Grigio for authenticity.

  • No Butter Version: For a purist approach, skip the butter entirely and rely on olive oil for the sauce’s richness.

  • Add Depth: A pinch of anchovy paste can be sautéed with the garlic for extra umami flavor.

This is a quintessential southern Italian dish, perfect for capturing the fresh, bright flavors of the Amalfi Coast.