Pasta Vongole

Transport your taste buds straight to the Italian coastline with this classic Pasta Vongole recipe, a simple yet elegant dish bursting with the fresh, briny flavors of the sea. Featuring tender clams steamed in a fragrant blend of garlic, chili flakes, and dry white wine, this pasta is elevated further with the zing of lemon zest and a sprinkle of fresh parsley. Perfectly al dente spaghetti or linguine is tossed in the rich clam-infused sauce, creating a silky, savory dish that’s as satisfying as it is easy to make. Ready in just 35 minutes, this vibrant seafood pasta is ideal for a quick weeknight dinner or a sophisticated meal to impress your guests. Serve it with crusty bread and a glass of white wine for a true Italian dining experience.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams spaghetti or linguine
• 1 kilogram fresh clams
• 60 milliliters extra virgin olive oil
• 4 units garlic cloves, thinly sliced
• 0.5 teaspoon dried red chili flakes
• 120 milliliters dry white wine
• 2 tablespoons fresh parsley, chopped
• 1 unit lemon, zested and juiced
• 0 salt
• 0 black pepper

Directions

Step 1

Clean the clams by soaking them in a large bowl of cold water with a bit of salt for about 20 minutes to purge them of sand. Rinse them well under running water and discard any clams that remain open after a firm tap.

Step 2

Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until just al dente. Reserve 1 cup of the pasta cooking water and drain the rest.

Step 3

While the pasta is cooking, heat the olive oil in a large, deep sauté pan over medium heat.

Step 4

Add the garlic and chili flakes and cook for about 1 minute, being careful not to let the garlic brown.

Step 5

Increase the heat to high and add the clams to the pan, along with the wine. Cover the pan with a lid and let the clams steam for about 5 minutes, or until they have all opened. Discard any clams that do not open.

Step 6

Remove the clams from the pan with a slotted spoon and set aside. Reduce the heat to medium.

Step 7

Add the cooked pasta to the pan with the clam juices, tossing everything together. If the pasta looks dry, add some reserved pasta water to create a silky sauce.

Step 8

Stir in the lemon zest, lemon juice, and most of the parsley, saving a little for garnish.

Step 9

Return the clams to the pan just to warm them through. Toss everything well to coat.

Step 10

Season with salt and pepper to taste.

Step 11

Serve immediately, garnished with the remaining parsley.

Nutrition Facts

Serving size	(1661.7g)

Amount per serving	% Daily Value*
Calories	2731.3

Total Fat 80.1g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat g
Cholesterol 670mg	0%
Sodium 1170.0mg	0%
Total Carbohydrate 189.4g	0%
Dietary Fiber 10.2g	0%
Total Sugars 5.2g
Protein 280.2g	0%

Vitamin D 0IU	0%
Calcium 1018.8mg	0%
Iron 285.9mg	0%
Potassium 6773.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 43.1%

Carbs: 29.1%