Spaghetti alle Vongole is a classic Italian clam pasta dish. It’s a light yet flavorful pasta infused with garlic, briny clams, white wine, and chili flakes.
While it is traditionally Italian, clam pasta is also one of the most popular pasta dishes enjoyed by Japanese people at Italian or pasta restaurants (パスタ屋さん) in Japan. As it is easy to make and requires only a few ingredients, it is also perfect to prepare at home, especially when you crave seafood pasta on a Friday night!
Delicious Pasta In Japan
If you have visited Japan, you’ve seen firsthand how popular Italian cuisine is there, especially pasta! Several Italian readers who have visited Japan told me that they feel Japan has some of the best Italian restaurants outside of Italy. I couldn’t agree more!
You’ll find Spaghetti alle Vongole or clam pasta (ボンゴレスパゲッティ, ボンゴレビアンコ), along with Spaghetti Bolognese (ボロネーゼ), Carbonara (カルボナーラ), and Aglio Olio e Peperoncino (ペペロンチーノ) on the menus. Most of the pasta dishes are prepared similarly to the original Italian versions, but sometimes you’ll find a Japanese twist applied. Nevertheless, they are delicious, and I certainly recommend checking out Italian restaurants when you visit Japan.
Why I Love This Recipe
This seafood pasta focuses on simple yet fresh and quality ingredients, and is loaded with aromatics like garlic, fresh herb, and chili peppers for a little kick. I really love that it’s not heavy yet very satisfying. Whether you’re making it for a regular weeknight or a special occasion, it will not disappoint.
Ingredients for Clam Pasta
- Manila clams — I prefer Manila clams as the meats are larger, milder in flavor with umami qualities. You can sub with littleneck clams (smaller but less meat).
- Spaghetti or linguine pasta
- Extra virgin olive oil — Feel free to add one or two tablespoons of unsalted butter to heat with the olive oil.
- Minced garlic
- Dried red chili pepper or red pepper flakes
- Dry white wine
- Parsley
- Fresh ground black pepper and Diamond Crystal kosher salt
Substitutions and Variations
- If you don’t have any fresh clams but are still craving this dish, you can use canned clams in a pinch.
- Some recipes call for clam juice, but the sauce is flavorful enough that I don’t think you need it. However, if you feel the need to add it, by all means, go ahead and add 2 tbsp to the sauce.
- For a richer taste, you can add unsalted butter—either to heat with the oil or toward the end of cooking to coat the pasta.
- To brighten the flavor, you can also add a squeeze of fresh lemon juice before serving.
Cooking Steps
- Cook the spaghetti in a large pot of boiling salted water until al dente. Drain.
- Meanwhile, heat extra virgin olive oil in a sauté pan. When it’s hot, sauté minced garlic (minced) and dried red chili pepper until fragrant.
- Add the clams and dry white wine. Quickly cover and steam for 5 minutes or until all the clams have opened.
- Add some chopped parsley to the pan, then season with freshly ground pepper. Transfer the clams to a plate, leaving the sauce in the pan. Season the sauce with more pepper and salt.
- Add the pasta and the clams back to the pan and toss until the pasta is coated with the sauce.
- Transfer to your serving plates. Garnish, serve & enjoy!
How to De-Grit Clams
Getting the sand out of the clams is one of the most important parts of this recipe. No one wants to eat gritty clams and ruin the meal, right?
My saltwater method is a very common technique in Japan. I thought it was a universal method until someone told me Americans use cornmeal (interesting! How do you de-grit clams in your country?). Whatever method you use, make sure to do this process correctly.
If you want to follow my method, you can find the tutorial here. It’s a slightly lengthy process, but it’s easy to follow, and you will be pleasantly surprised at how well your clams purge the sand with this method!
More Pasta Recipes to Love
- Japanese Pasta with Shrimp & Asparagus
- Miso Butter Pasta with Tuna and Cabbage
- Creamy Mushroom & Bacon Pasta
- Napolitan (Ketchup Spaghetti)
Clam Pasta
Ingredients
- 1 lb manila clams (clean and degrit them of sand and dirt; follow my tutorial on How to Degrit the Clams; start this process 1 hour prior to cooking)
- ½ lb spaghetti
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic (minced or pressed)
- 2 dried red chili pepper (thinly sliced)
- ½ cup dry white wine
- 1 sprig parsley
- ⅛ tsp freshly ground black pepper
- ¼ tsp Diamond Crystal kosher salt
Instructions
- Gather all the ingredients.
To Cook the Pasta
- Bring a pot of salted water to a boil. Add ½ lb spaghetti, stirring occasionally, to prevent it from sticking together. Cook until al dente. Drain the pasta into a colander.
To Cook the Clams
- Meanwhile, in a large sauté pan, heat 2 Tbsp extra virgin olive oil over medium heat. When it’s hot, add 2 cloves garlic (minced) and 2 dried red chili pepper (thinly sliced). Reduce the heat to medium low and sauté until fragrant. Be careful not to burn the garlic.
- Add the clams and ½ cup dry white wine and increase the heat to medium. Quickly cover and steam for 5 minutes or until all the clams have opened.
- Discard the clams that didn’t open. Finely chop 1 sprig parsley and add some of it to the pan (reserve some for garnish). Then, season with ⅛ tsp freshly ground black pepper. Transfer the clams to a plate.
- Taste the sauce and season with more pepper and up to ¼ tsp Diamond Crystal kosher salt, as needed. The clams are already salty, so you probably don‘t need to add too much salt.
To Make the Clam Pasta
- Add the pasta to the pan with the clams and toss until the pasta is coated with the sauce.
- Remove from the heat. Transfer the spaghetti to a serving plate and add the clams on top. Sprinkle with some chopped parsley and serve immediately.
Nutrition
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Editor’s Note: This post was originally published on Jun 5, 2013.
