Spaghetti alle Vongole (Clam Pasta)

Other Fast With Fish Published January 19, 2026

Spaghetti with clams is one of the great pasta dishes of the world — briny, garlicky, and elegant in its simplicity. The clams steam open in white wine and release their liquor into the pasta, creating a sauce that needs nothing more than olive oil, garlic, chili, and parsley. Shellfish are permitted on all fasting days, but this dish belongs especially on fish days when the wine flows freely and the table feels celebratory.

The secret is restraint. Do not add cream, cheese, or butter. The Neapolitan original never had them, and neither should yours.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 20 minutes

INGREDIENTS

- 400g spaghetti
- 1.5 kg small clams (vongole, littlenecks, or Manila clams), scrubbed and purged in salted water for 30 minutes
- 100ml extra-virgin olive oil
- 6 cloves garlic, sliced thin
- 1/2 teaspoon red chili flakes
- 200ml dry white wine
- Large handful of fresh flat-leaf parsley, finely chopped
- Salt to taste (careful — the clams are salty)
- Zest of 1 lemon (optional)

METHOD

1. Bring a large pot of generously salted water to a boil. Cook the spaghetti until 2 minutes short of the package directions — it will finish cooking in the clam sauce.

2. Meanwhile, heat the olive oil in a wide, deep pan over medium heat. Add the garlic and chili flakes. Cook for 1-2 minutes until the garlic is pale gold — not brown.

3. Pour in the wine and bring to a boil. Add all the clams, cover tightly, and steam for 4-5 minutes, shaking the pan occasionally, until the clams open. Discard any that remain closed.

4. Using tongs, transfer the almost-done spaghetti directly from the boiling water into the clam pan. The starchy pasta water that clings to the noodles will help emulsify the sauce.

5. Toss vigorously over medium heat for 1-2 minutes until the spaghetti is coated in a silky, slightly thickened sauce. Add a splash of pasta cooking water if the sauce is too tight.

6. Remove from heat. Add the parsley and lemon zest if using. Toss once more and serve immediately.

NOTES

- Purging the clams is important. Soak them in cold salted water for 30 minutes to expel sand. Discard any that are open before cooking and any that stay closed after cooking.
- Transfer the pasta with tongs, not a colander — you want that starchy water.
- Some Italian cooks add a chopped fresh tomato or two in step 3 for the "rosso" version. Both versions are canonical.
- This cannot be reheated. The clams turn to rubber. Make only what you will eat.