A Taste of the Sea: Spaghetti alle Vongole Recipe - Today Resepi Ideas

A Taste of the Sea: Spaghetti alle Vongole Recipe

Embark on a culinary journey to the sun-kissed shores of Italy with our delectable Spaghetti alle Vongole recipe. This classic dish, originating from the vibrant streets of Naples, is a symphony of flavors that will tantalize your taste buds.

Prepare to savor the delicate sweetness of clams, perfectly complemented by the aromatic embrace of garlic and the subtle tang of white wine. With its simplicity and elegance, Spaghetti alle Vongole is a testament to the culinary artistry of Italy.


spaghetti alle vongole recipe

Spaghetti alle vongole is a classic Italian dish that has been enjoyed for centuries. It is believed to have originated in the Naples region of Italy, where it was traditionally made with fresh clams, garlic, olive oil, and white wine.

Over time, the dish has become popular all over the world, and there are now many different variations on the original recipe.

Spaghetti alle vongole is a simple but delicious dish that is perfect for any occasion. It is a great way to use up fresh clams, and it can be made in just a few minutes. The combination of flavors in the dish is simply irresistible, and it is sure to please everyone at the table.


Spaghetti alle vongole is one of the most popular Italian dishes in the world. It is a staple of Italian restaurants, and it is also a popular dish to cook at home. The dish is so popular because it is simple to make, it is delicious, and it is a great way to use up fresh clams.

Spaghetti alle vongole is a versatile dish that can be served as a main course or as a side dish. It can also be served hot or cold. The dish is often served with a side of bread, which can be used to soak up the delicious sauce.


The ingredients for Spaghetti alle Vongole are simple and fresh, allowing the flavors of the sea to shine through. Here’s what you’ll need:


Ingredient Quantity Notes
Spaghetti 1 pound (450 grams) Use a high-quality pasta made from durum wheat semolina for the best results.
Clams 1 pound (450 grams), fresh Use littleneck or Manila clams for their sweet and briny flavor.
Garlic 2-3 cloves Finely minced.
Olive oil 1/4 cup (60 milliliters) Use extra-virgin olive oil for the best flavor.
White wine 1/2 cup (120 milliliters) Use a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Parsley 1/4 cup (10 grams), chopped Freshly chopped parsley adds a bright and herbaceous flavor.
Salt and black pepper To taste Season to your liking.


Follow these steps to prepare spaghetti alle vongole:

Cooking the Spaghetti

Cook the spaghetti according to the package instructions, ensuring it’s al dente (slightly firm to the bite) when done.

Preparing the Clams

Scrub the clams thoroughly under running water to remove any sand or grit. Discard any clams that are open or have broken shells.

Heat a large skillet over medium heat. Add the clams and a splash of white wine. Cover the skillet and cook until the clams open, about 5-7 minutes. Remove the clams from the skillet and set aside, reserving the cooking liquid.

Combining the Ingredients

In a large skillet or saucepan, heat the olive oil over medium heat. Add the garlic and chili pepper and cook until fragrant, about 1 minute.

Add the reserved clam cooking liquid, parsley, and lemon juice to the skillet. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.

Add the spaghetti and clams to the skillet and toss to combine. Cook for 1-2 minutes, or until the spaghetti is heated through and the clams are warmed.

Serve immediately, garnished with additional parsley and lemon wedges.

4. Variations

Spaghetti alle vongole is a versatile dish that allows for various adaptations to suit different tastes and preferences. Experimenting with different ingredients and pasta types can create unique and flavorful variations.

Pasta Variations

  • Spaghetti: The traditional choice for this dish, spaghetti provides a perfect base for the flavorful sauce.
  • Linguine: A flat, elongated pasta, linguine offers a wider surface area to hold the sauce.
  • Bucatini: A thick, hollow pasta with a hole running through its center, bucatini absorbs the sauce well.

Ingredient Variations

  • Tomatoes: Adding chopped tomatoes to the sauce creates a richer, more flavorful base.
  • Mushrooms: Sautéed mushrooms add an earthy umami flavor to the dish.
  • Seafood: Incorporating additional seafood, such as mussels or shrimp, enhances the overall seafood experience.
  • White wine: Using white wine in the sauce adds a subtle acidity and depth of flavor.
Table Comparing Spaghetti Alle Vongole Variations
Variation Pasta Additional Ingredients
Classic Spaghetti None
Tomatoes Spaghetti Chopped tomatoes
Mushrooms Spaghetti Sautéed mushrooms
Seafood Spaghetti Mussels or shrimp
White Wine Spaghetti White wine in the sauce

Tips and Techniques

To ensure the best results, consider the following tips and techniques for selecting ingredients and cooking spaghetti alle vongole.

Start with fresh, high-quality ingredients. The clams should be alive and have tightly closed shells. The garlic and parsley should be fresh and fragrant. Use a good quality extra-virgin olive oil for the best flavor.

Selecting the Clams

  • Choose live clams with tightly closed shells. Avoid any clams with open shells or broken shells.
  • Rinse the clams thoroughly under cold water to remove any sand or grit.

Cooking the Clams

  • Heat the olive oil in a large skillet over medium heat.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Add the clams to the skillet and cook, stirring occasionally, until the clams open, about 5-7 minutes.
  • Discard any clams that do not open.

Enhancing the Flavor

  • Add a splash of white wine to the skillet before adding the clams. This will help to enhance the flavor of the dish.
  • Add some chopped fresh parsley to the skillet at the end of cooking. This will add a fresh, herbaceous flavor to the dish.

Serving and Presentation

Spaghetti alle vongole is traditionally served hot as a main course. Its simple yet flavorful ingredients shine best when presented in a rustic and elegant manner.

To enhance the visual appeal, arrange the spaghetti on a large platter or individual plates. Create a mound of pasta and top it with the clams, ensuring they are evenly distributed. The clamshells add a vibrant pop of color and texture to the dish.


Fresh parsley is a classic garnish for spaghetti alle vongole. Its vibrant green color adds a refreshing touch and complements the seafood flavors. Sprinkle chopped parsley over the pasta and clams before serving to enhance both the appearance and taste.

Nutritional Information

spaghetti alle vongole recipe terbaru

Spaghetti alle vongole is a nutritious and balanced meal that provides essential nutrients for a healthy diet.

The table below provides the nutritional information for a serving of spaghetti alle vongole:

Nutritional Facts

Nutrient Amount
Calories 500-600
Fat 15-20 grams
Protein 30-35 grams
Carbohydrates 60-70 grams

Last Point

Indulge in the flavors of the Mediterranean with our comprehensive Spaghetti alle Vongole recipe. Whether you’re a seasoned chef or a culinary novice, this guide will empower you to recreate this iconic dish in the comfort of your own kitchen.

Embrace the essence of Italy and savor the exquisite taste of Spaghetti alle Vongole, a culinary masterpiece that will leave you craving for more.

Helpful Answers

What is the origin of Spaghetti alle Vongole?

Spaghetti alle Vongole traces its roots to the vibrant city of Naples, Italy, where it emerged as a popular street food.

What type of pasta is best for Spaghetti alle Vongole?

Traditionally, Spaghetti alle Vongole is prepared with spaghetti, but other types of pasta, such as linguine or fettuccine, can also be used.

Can I use frozen clams for this recipe?

While fresh clams are preferred, frozen clams can be used as a substitute. Ensure they are properly thawed and drained before cooking.

How do I ensure the clams open properly?

To ensure the clams open during cooking, discard any that are broken or have open shells before cooking. Additionally, cook the clams over high heat to promote rapid opening.

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