Clam Pasta • Spaghetti alle Vongole in Mins {video} • Two Purple Figs

Craving a pasta dish that’s light, tasty and simply ready in 15 minutes? This Clam Pasta is all you NEED! Clam pasta is an Italian classic known as Spaghetti alle Vongole and it will be your go to seafood pasta! We’ll show you exactly how to make clam pasta from scratch, share success tips, and answer every clam pasta question you might have.

This timeless seafood pasta combines tender clams, garlic, olive oil, white wine, and parsley with perfectly al dente spaghetti. If you’ve loved our Mussels Marinara, be prepared to be just as in LOVE!

There’s something about pasta and seafood that’s special, and when made using spaghetti, it’s extra special! Our favorite seafood pastas mostly are from an Italian background. And that’s because of how simple the ingredients are, and how simple the cooking method is.

Today’s Clam Pasta is one we’e made dozens of times, drawing inspiration from our coastal Italian travels. So look no further is you’re a seafood lover, this ONE if for YOU.

Why You’ll Love This Clam Pasta

• This seafood pasta is SUPER delicious and tasty! So much flavor burst laced with spaghetti in each bite!
• You need 15 minutes to make this recipe.
• This pasta is straightforward all in one skillet, while the pasta is cooking.
• It’s inspired by a rich yet simple authentic Italian recipe and Italian coastal cooking.
• The recipe is perfect for weeknight dinners, and just as great for fancy ones.
• Perfect way to eat more seafood, especially if you’re following the Mediterranean diet.

Ingredients You’ll Need

• Clams. If you can access fresh clams, that would be the best! Classically you’re looking for Littlenecks or Manila clams. Make sure the clams are sealed when you buy them and clean them thoroughly using water.

• Spaghetti. Or linguine for a slightly thicker option.
• Extra virgin olive oil.Use high-quality for the best flavor. You can use butter if you prefer that taste, which we did here.
• Garlic. Minced garlic for max flavor.
• Red pepper flakes. Optional for a little heat and of course we can’t skip that!
• Fresh Herbs. Finely chopped parsley and fresh oregano are our favorite!
• Seasoning. Salt and black pepper to taste, and we love adding an Italian seasoning blend.
• Lemon Slices. We add lemon slices to garlic when cooking the sauce for a deep zest of flavor.
• Pasta water. Reserved to help emulsify the sauce if you prefer a saucier clam pasta.

How to Make Clam Pasta

Prepare the clams

Wash the clams and soak them in cold salted water for 20–30 minutes, then scrub to remove grit.

Boil the pasta

In a large pot, cook spaghetti in salted water until just shy of al dente. Reserve ¾ cup of pasta water.

Cook the Clams

1. Sauté the garlic and lemon slices until fragrant in a saucepan over medium heat.
2. Add in the clams and start tossing them around. You’ll notice they will begin to create some water in the skillet.
   
3. This is the sauce forming which is so tasty infused with the garlic and lemon. Add some fresh herbs and season generously with black pepper and some salt. Optionally you can add some Italian seasoning blend too.
   
4. Keep cooking the clams until they open up, which indicates they are cooked. Discard any clams that are shut.
5. Season the clams with chilli flakes and more herbs.

Add the pasta And Serve

1. At that point the clam pasta is nearly ready, just add in the pasta. Toss it well in the skillet and adjust how saucy you prefer it to be.
2. Add some pasta water and toss around in the skillet until the clam pasta is as saucy as you love.
3. Transfer the clam pasta into a serving plate, and sprinkle some parmesan if you like. Add more herbs, chilli flakes and a squeeze of lemon.
4. A final drizzle of olive oil is KEY for us! Like icing on the cake.

Tips for Clam Pasta

1. Use live clams, always. They need to be shut down before cooking, and this is best for taste and food safety.
2. If the clams are open before cooking, discard them right away.
3. Wash the clams thoroughly before cooking to remove any dirt stuck in the shells.
4. Don’t overcook the clams, they will become rubbery.
5. You’ll basically wait until they open and they’ll be ready.
6. Cook pasta al dente and reserve some pasta water, always.
7. The pasta will continue cooking in the sauce.
8. Depending on your taste, make this as saucy or dry as you prefer. Adjust the consistency using the reserved pasta water.
9. Finish off with plenty of herbs, lemon slices, chilli flakes for the perfect flavor boost.
10. No cheese needed. Traditional clam pasta skips the cheese to let the seafood shine, however you can add a fine sprinkle of parmesan.

Can I use Canned Clams instead of fresh to make clam pasta?

Yes, but the flavor won’t be as fresh or briny. Keep in mind when using canned, that they need less time to cook. So to avoid overcooking, add them towards the end.

Can I make this pasta recipe ahead of time?

Clam pasta is best served immediately. The clams tend to loose texture and flavor when made ahead of time. If you have leftovers, however, you can enjoy them the next day.

Is it okay to add lemon juice?

A squeeze of lemon at the end can brighten the dish, but it’s optional and not traditionally Italian. We love lemon zest instead to avoid a watery dish.

15 Mins Seafood Recipes