What type of clams are best for vongole?

Littleneck or Manila clams are ideal — they're small, tender, and sweet. Avoid large quahogs which can be tough. Always buy clams that are tightly closed or snap shut when tapped.

How do I clean clams for pasta?

Soak them in cold salted water for 30 minutes to purge sand. Scrub the shells under cold running water. Discard any that are cracked, broken, or stay open when tapped.

Can I use canned or frozen clams?

Fresh is always best for vongole, but in a pinch, frozen clams (in shell) work. Canned clams lose the briny magic of fresh. If using canned, add bottled clam juice for depth.

Why did some of my clams not open?

Clams that don't open after cooking are likely dead and should be discarded — they could be unsafe to eat. A few duds in every batch is normal.

What wine works best for spaghetti vongole?

A dry, crisp Italian white like Vermentino, Pinot Grigio, or Soave is perfect. The wine should complement the briny clams, not overpower them.

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Spaghetti Vongole

Name: Spaghetti Vongole
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lbs fresh clams (littleneck or Manila), scrubbed clean; 12 oz spaghetti; 4 tablespoons extra virgin olive oil; 6 cloves garlic, thinly sliced; 1 small red chilli, finely sliced (or ½ tsp red pepper flakes); ¾ cup dry white wine; ¼ cup fresh flat-leaf parsley, roughly chopped; Zest of 1 lemon; Salt and black pepper to taste; ½ cup reserved pasta water

Jul 21, 2025
1 min read

Updated: Mar 4

Mai Tai — Spaghetti Vongole is the sea on a plate—briny, buttery, and just messy enough to feel like joy.

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Spaghetti Vongole

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