I love this recipe because it’s quick, fresh, and bursting with flavor. The sweetness of the clams balances beautifully with the sharpness of garlic and the richness of olive oil. It’s light yet deeply satisfying, and the lemon zest and parsley add a fresh finish that makes every bite taste like the Italian coast.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb spaghetti (or linguine) 2–3 lbs clams (littleneck or small cherrystone), washed, rinsed, and drained, with any bad ones removed ½ to ¾ cup white grape juice 6–8 tbsp olive oil 1 tbsp butter (optional) 2 cloves garlic, finely sliced or chopped 2 tsp red pepper flakes (optional, to taste) 1 bunch flat-leaf parsley, chopped 1 tsp lemon zest 1 tsp lemon juice Kosher salt, for pasta water
Directions
I bring a large pot of salted water to a boil and cook the spaghetti until a few minutes before al dente. I make sure to reserve a bit of pasta water for later.
In a large skillet, I heat most of the olive oil and half of the butter (if using) over medium heat.
I add the garlic and cook until lightly golden, then stir in the red pepper flakes for a touch of heat.
I pour in the white grape juice and add the cleaned clams. I cover the skillet and let them steam for several minutes until most have opened.
Once the clams are cooked, I uncover and remove any that haven’t opened.
I like to take some clams out of their shells for easier eating while leaving a few in their shells for presentation.
I add the partially cooked spaghetti to the skillet and toss it with the clam sauce. I pour in a little reserved pasta water as needed to help coat the pasta evenly, making sure the sauce stays glossy but not watery.
I cook until the pasta reaches al dente, then remove the pan from heat.
I stir in the chopped parsley, lemon zest, and lemon juice.
I drizzle with the remaining olive oil, toss again, and plate the dish. A sprinkle of fresh parsley on top finishes it beautifully.
Servings and Timing
This recipe serves 4 people and takes about 30 minutes to prepare and 20 minutes to cook, for a total of 50 minutes — perfect for a quick yet elegant seafood meal.
Variations
I sometimes make a “rosso” version by adding halved cherry tomatoes or chopped Roma tomatoes after adding the white grape juice. This gives the dish a subtle sweetness and color without turning it into a full tomato sauce. For a northern Italian twist, I add small diced potatoes to the pasta water before the spaghetti — it adds a touch of creaminess to the sauce. If I want a richer flavor, I finish with an extra pat of butter before serving.
Storage/Reheating
I prefer to eat spaghetti alle vongole fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 1 day. To reheat, I warm it gently in a skillet with a splash of water or olive oil until heated through. I don’t recommend freezing this dish, as the clams and pasta lose their texture.
FAQs
How do I know when the clams are safe to eat?
I discard any that don’t open during cooking — those are not safe to eat.
Can I use frozen clams?
Yes, I thaw them completely and rinse them well before using. Fresh clams, though, give the best flavor.
What kind of pasta works best?
Spaghetti is traditional, but linguine, bucatini, or spaghettini work beautifully too.
How can I make the sauce creamier?
I swirl in a little butter or a spoonful of pasta water right at the end to help the sauce emulsify.
Can I use bottled clam juice?
If I don’t have enough natural clam liquid, I add a few tablespoons of bottled clam juice for extra flavor.
What’s the best way to clean clams?
I soak them in cold salted water for 20–30 minutes to help them release sand, then rinse thoroughly.
How spicy should it be?
I adjust the red pepper flakes to taste — just a pinch gives warmth without overpowering the clams.
Can I make this ahead of time?
I can prep the ingredients ahead, but I always cook the clams and pasta fresh for the best flavor and texture.
Conclusion
I love how spaghetti alle vongole delivers such depth of flavor with minimal ingredients. The combination of tender clams, garlic, olive oil, and lemon makes this dish both comforting and sophisticated. It’s a perfect example of Italian simplicity — where the sea, the pasta, and a few bright accents come together in a dish that never fails to impress.
