Before you cook
Background Recipe story & origin
Spaghetti alle vongole is Neapolitan, showing Campania's abundant clams in one of Italy's most copied pasta dishes. The preparation dates to at least the mid-19th century, following the arrival of tomatoes for the 'rosso' version. Two versions exist: in bianco (white, with garlic, wine, parsley) and rosso (with tomatoes). Purists prefer bianco, arguing tomatoes mask clam flavor. The technique requires fresh clams (vongole veraci are traditional), steamed open in white wine, their liquor becoming the sauce. The pasta finishes cooking in this flavorful liquid. Timing is key-overcooked clams are rubbery; pasta must be al dente. Vongole represents Naples' seafood traditions and Italian simplicity: a few quality ingredients, technique, immediate service.
Before you start Equipment you'll need
- large pot — Provides ample space and rolling boil for cooking pasta until perfectly al dente texture
- large skillet with lid — Provides controlled heat for cooking saltimbocca until properly browned and tender
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
Non-negotiables Rules for success
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Cook the clams
Heat oil in large skillet. Add garlic and peperoncino, cook until fragrant. Add wine and clams. Cove...
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The pasta
Cook linguine in salted water until very al dente. Reserve 1 cup pasta water.
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Combine the ingredients
Add pasta to clams with splash of pasta water. Toss over high heat 2 minutes until sauce coats pasta...
Prep Get set first
About 10 min of prep
- Prepare large pot
- Prepare large skillet with lid
This recipe takes about 25 minutes total.
Ingredients
Instructions
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Cook the clams
Heat oil in large skillet. Add garlic and peperoncino, cook until fragrant. Add wine and clams. Cover and cook until clams open, 5-7 minutes. Discard any that don't open.
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The pasta
Cook linguine in salted water until very al dente. Reserve 1 cup pasta water.
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Combine the ingredients
Add pasta to clams with splash of pasta water. Toss over high heat 2 minutes until sauce coats pasta. Add parsley. No cheese!