Spaghetti Vongole


Prep Time: 


Cook Time: 



  • 2 - 4 People


  •     2 tablespoons finely chopped fresh flat-leaf parsley
  •     1 tablespoon plus ¼ cup olive oil
  •     Kosher salt and freshly ground black pepper
  •     4 large garlic cloves, thinly sliced
  •     ¾ teaspoon crushed red pepper flakes
  •     ¼ cup dry white wine
  •     2 pounds littleneck clams, scrubbed
  •     12 oz. Spaghetti


  • Heat ¼ cup extra virgin olive oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes.
  • Add clams and increase heat to medium-high; cover pot. Cook, shaking pot occasionally, until clams have opened, 5–8 minutes (discard any that do not open). Season with salt and pepper. 
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Add pasta and ½ cup pasta cooking liquid to clams and toss to coat. Add fresh flat leaf parsley. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
  • Serve spaghetti and clams topped with fresh flat leaf herbs. Toss again. 
    Plate up and buon appetito!

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