Spaghetti alle Vongole (Calabrese)

The traditional spaghetti alle vongole recipe makes dinner delicious in under 30 minutes.  It’s the perfect recipe for a warm summer night. This simple yet exquisite seafood pasta dish is flavored with chili—after all, it’s from Calabria– white wine, parsley, and, most notably, garlic.
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Total Time 25 mins
Course Dinner
Cuisine Italian
Servings 4 servings



  • Heat the garlic and chili pepper in the olive oil in a large saucepan over medium heat for approximately a minute, or until the garlic just starts to brown.
  • Add the wine, clams, and clam juice. Heat through until all the clams open, then cover the pan and simmer over medium heat.  Shake occasionally.
  • Bring a sizable saucepan with 6 quarters of salted water to a boil while the clams simmer. Add the pasta and cook to al dente.  Drain.
  • Transfer the pasta to a sizable bowl.  Add the clams and sauce, then toss thoroughly, adding parsley at the end as a garnish.  Serve hot.  


Yes, you can use linguine, and in Calabria they sometimes do.  But spaghetti is the most authentic Calabrian approach to this dish.
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