Spaghetti Alle Vongole

A classic simple recipe that highlights the sweetness and fresh taste of Manila Clams.


  • 2 - 3 lbs Manila clams
  • 400 g dried spaghetti
  • 4 tablespoons extra-virgin olive oil (EVOO)
  • 4 cloves garlic (thinly sliced)
  • 1/2 bunch fresh flat-leaf parsley (chopped)
  • 1/4 cup white wine
  • 1/4 teaspoon red pepper flakes (optional)
  • Sea salt and black pepper to taste
  1. Bring a large pot of water lightly seasoned with salt to a boil over high heat.
  2. Add the spaghetti to the boiling water, and cook until the pasta is al dente, about 8 minutes.
  3. Drain and reserve 1/2 cup pasta water 
  4. In a separate large sauté pan, heat 3 tablespoons of EVOO over medium heat.
  5. Add garlic and cook until golden and fragrant.
  6. Add red pepper flakes and salt and pepper to taste.
  7. Add white wine and clams, turn heat to high and cover to steam.
  8. Cook until clams are open (approximately 4 - 8 minutes, depending on size).
  9. Transfer pasta into the sauté pan with the clams and sauce and toss well to mix
  10. Add pasta water until sauce reaches your desired consistency.
  11. Sprinkle with chopped parsley and drizzle remaining EVOO.