Use high-quality extra virgin olive oil for the best flavor. Be sure to scrub the clams thoroughly to remove any sand or grit. Do not overcook the spaghetti. It should be al dente, with a slight bite. For a spicier dish, leave the seeds in the Thai chile pepper. A dry Italian white wine, such as Pinot Grigio or Vermentino, works best. Fresh parsley is essential for the bright, herbaceous flavor it adds to the dish.
Spaghetti Risottati alle Vongole
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS9
Experience the coastal magic of Italy with Spaghetti Risottati alle Vongole, where spaghetti is transformed into a creamy, risotto-style masterpiece, infused with the briny sweetness of fresh clams. This dish is surprisingly simple to make, yet delivers a depth of flavor that will transport you to the shores of the Mediterranean.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol3 mg
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Fiber3 g
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Protein12 g
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Saturated Fat1 g
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Sodium1775 mg
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Sugar3 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBring the water to a rolling boil in a large stockpot. Add salt and then reduce the heat to a gentle simmer. (2 minutes)
02
StepIn a large, wide skillet or sauté pan, heat the olive oil over medium heat. Add the chopped Thai chile pepper and crushed garlic. Sauté until fragrant, about 30 seconds. Remove and discard the garlic and chile pepper, leaving the infused oil behind.
03
StepAdd the scrubbed clams to the skillet, then pour in the white wine. Cover the pan immediately and let the clams steam until they have all opened, approximately 7 minutes. Use a slotted spoon to transfer the opened clams to a large bowl, and cover to keep them warm. Discard any clams that did not open.
04
StepPour four ladles of the salted simmering water into the skillet with the clam juices. Bring to a boil over high heat. Add the spaghetti to the skillet, using a pasta fork to spread it out and prevent sticking. Cook the spaghetti, adding an additional ladle or two of the salted water as needed to keep the pasta barely covered, until it is tender yet firm to the bite (al dente), about 8 to 10 minutes. The pasta will absorb the flavorful clam broth as it cooks.
05
StepReturn the clams to the skillet with the spaghetti. Sprinkle with lemon zest. Toss vigorously to combine the clams with the pasta and the thickened sauce.
06
StepDivide the spaghetti and clams among four pasta bowls. Garnish generously with chopped fresh parsley and serve immediately. Provide empty bowls for the clam shells.
RECIPE REVIEWS
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Nora Padberg
Jun 27, 2025My family loved this dish! It's become a regular meal in our house.
Cloyd Heaney
Jun 25, 2025Make sure to use fresh clams for the best flavor. It makes all the difference.
Patrick Mannfranecki
Jun 24, 2025The instructions were easy to follow, and the results were restaurant-quality.
Dexter Sauer
Jun 23, 2025This recipe is fantastic! The spaghetti cooks up perfectly in the clam broth.
Rae Douglas
Jun 20, 2025I added a pinch of red pepper flakes for extra heat, and it was delicious!