Serves: 4
A Neapolitan classic, Spaghetti alle Vongole is simple, elegant, and relies on the natural sweetness of fresh clams. Traditionally, it is made without cream.
Ingredients
- 400 g spaghetti
- 1 kg fresh clams (vongole), purged of sand
- 4 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp dried chilli flakes (optional)
- 150 ml dry white wine
- 2 tbsp chopped fresh parsley
- Zest of ½ lemon (optional)
- Freshly ground black pepper
- Salt (for the pasta water)
Preparing the Clams
- Rinse the clams well.
- Soak them in cold salted water for 20–30 minutes, then rinse again.
- Discard any cracked clams or any that remain open when tapped.
Method
1. Cook the Pasta
Cook the spaghetti in generously salted boiling water until just al dente.
Reserve 250 ml of the pasta cooking water before draining.
2. Build the Sauce
Heat the olive oil in a large sauté pan.
Add the garlic and gently fry until fragrant—do not let it brown.
Add the chilli flakes if using.
3. Cook the Clams
Increase the heat.
Add the clams and pour in the white wine.
Cover with a lid and steam for 3–5 minutes until the clams open.
Discard any that remain closed.
4. Finish the Sauce
Remove about one-third of the clams from their shells if desired.
Add the parslTaste authentic Italian coastal dining with our signature Spaghetti alle Vongole. Delicate spaghetti tossed with ocean clams in a rich pan sauce of olive oil, white wine, garlic, and fresh herbs, La Capannina serves traditional Italian pasta specialties, fresh seafood mains, and classical Mediterranean dishes on York Street in George, Western Cape. A standout dish for pasta lovers, romantic dates, or weekend wine-pairing dinners.ey and a generous grinding of black pepper.
Taste before adding any salt—the clams are naturally salty.
5. Combine
Add the cooked spaghetti to the pan.
Toss vigorously, adding a little reserved pasta water until the sauce lightly coats the pasta.
Finish with a drizzle of extra virgin olive oil and, if desired, a touch of lemon zest.