Spaghetti Alle Vongole - Obìa Olive Oil

Spaghetti Alle Vongole

Indulge in the quintessential taste of Italian coastal cuisine with our recipe for Spaghetti alle Vongole. This beloved dish, hailing from the sun-kissed shores of Italy, combines the simplicity of fresh ingredients with the vibrant flavors of the sea. Tender clams nestled in a garlicky olive oil sauce, punctuated with the earthy freshness of parsley, atop a bed of perfectly al dente spaghetti—it's a culinary symphony that captures the essence of Italian coastal living. 

Ingredients (4 Servings):

  • 11 oz Spaghetti or Linguine
  • 2.2 lbs Clams
  • 1 Garlic clove
  • 1 bunch Parsley
  • Extra virgin olive oil as needed
  • Black pepper as needed
  • Fine salt as needed
  • Coarse salt for the clams & pasta as needed


  1. Start by cleaning the clams. Any broken or empty shells, should be discarded. Tap the shells against the sink, or on a cutting board. This step is important to check for any sand inside: the healthy ones will remain closed, while those full of sand will open and should be discarded. Then place the clams in a bowl and rinse them. Put the clams in a bowl with water, add coarse sea salt and soak the clams for 2-3 hours. After this time, the clams will have released any sand residues. After 2-3 hours drain them and rinse them. 
  2. Then add the clams to the hot pan. Cover with a lid and let them cook for a few minutes over high heat. The clams will open with the heat, so occasionally shake the pan until they are completely opened. In the meantime, finely chop the parsley.

  3. As soon as all the clams have opened, immediately turn off the heat, otherwise the clams will overcook.
  4. Cook the spaghetti in salted water for half the cooking time indicated on the package.
  5. Meanwhile, strain the clams, placing a bowl underneath and remembering to remove the garlic. This way you will collect the cooking juices of the clams in the bowl. Transfer the cooking juice to the pan where you cooked the clams
  6. As soon as the spaghetti is ready, drain it, but reserve some of the cooking water in a bowl. 
  7. Transfer the spaghetti to the pan with the cooking juice. Add a ladle of cooking water and add pepper. Finish cooking the spaghetti, adding more water if needed.

  8. Once the pasta is cooked, add the clams and the parsley, toss briefly, and serve your spaghetti immediately.

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Live to be 100+

Discover Longevity

Extra virgin olive made on family farms, just like ours, in Sardinia is a quintessential part of the diet. We believe this healthy fat plays a large role in the famed longevity of our island's population.
Buy Obìa