Spaghetti alle Vongole

Hello food lovers,

There’s something timeless about spaghetti alle vongole—a dish that traces its roots to the coastal kitchens of southern Italy, especially around Naples, where the sea is never far, and simplicity is everything. Traditionally made with just a handful of ingredients—fresh clams, garlic, olive oil, and white wine—it reflects the Italian philosophy of letting quality speak for itself. No heavy sauces, no excess—just clean, briny flavours that taste like the ocean.

I remember ordering it on a warm evening in Rome, tucked into a small trattoria after a long day of wandering cobblestone streets. It arrived effortlessly—nothing flashy, just a bowl of perfectly cooked pasta glistening with olive oil and dotted with delicate clams. But the first bite? Unforgettable. Light, fragrant, and deeply comforting in a way only simple food can be. It’s one of those dishes that stays with you—not just for the taste, but for the feeling of being there, fully present, with a glass of wine in hand and nowhere else to be.

Back home, still craving that same simplicity, I always make a stop at my local fishmonger, Pelican Seafood Market & Grill. It’s one of those places you can rely on—the seafood is consistently fresh, the selection is excellent, and the staff truly know their craft. Whether I’m picking up littleneck, Manila, or pasta clams, I know I’m starting with quality ingredients.

And if you have a local fishmonger near you, support them. Ask questions, get recommendations, and choose what’s freshest that day—you’ll taste the difference. It’s those small choices that turn a simple dish into something truly special, bringing a little piece of that Roman evening right into your own kitchen.

Ingredients - Serves 2-3

• 250 g spaghetti

• 1 kg fresh clams (littleneck or Manila), scrubbed

• 3 tbsp olive oil

• 3–4 garlic cloves, thinly sliced

• ½ tsp red chilli flakes (optional)

• ½ cup dry white wine

• ¼ cup fresh parsley, finely chopped

• Salt (lightly—clams are naturally salty)

• Freshly ground black pepper

• Optional: a small knob of butter (for richness)

Method

1. Soak in cold salted water for 20 minutes, then rinse well to remove any sand.

2. Bring salted water to a boil and cook spaghetti until al dente. Reserve ½ cup of pasta water before draining.

3. In a large pan, heat olive oil over medium heat. Add garlic and chilli flakes—cook gently until fragrant (don’t brown).

4. Add clams and pour in white wine. Cover and cook 5–7 minutes until they open. Discard any that stay closed.

5. Add drained spaghetti to the pan. Toss with clams, adding a splash of reserved pasta water to loosen the sauce.

6. Stir in parsley, black pepper, and optional butter. Taste before adding salt.

Bon appétit!