📝 About This Recipe
Transport yourself to the Amalfi Coast with this quintessential Italian masterpiece, where the briny essence of the sea meets the aromatic kick of garlic and chili. This 'in bianco' version relies on a pristine emulsion of dry white wine, high-quality olive oil, and the natural juices of fresh clams rather than tomato, creating a silky, sophisticated sauce. It is a masterclass in simplicity, proving that when you have world-class ingredients, you need very little to achieve culinary perfection.
🥗 Ingredients
The Seafood
- 2 pounds Fresh Vongole (Veraci or Manila Clams) (scrubbed and purged of sand)
- 3 tablespoons Coarse Sea Salt (for the purging water)
The Pasta
- 1 pound Dried Spaghetti or Spaghettoni (look for bronze-die extruded brands like Gragnano)
- 2 tablespoons Kosher Salt (for the pasta water)
The Aromatics & Sauce
- 1/2 cup Extra Virgin Olive Oil (use a high-quality, peppery oil)
- 4 pieces Garlic Cloves (thinly sliced into 'goodfellas' style slivers)
- 1/2 teaspoon Dried Red Chili Flakes (Peperoncino) (adjust to your heat preference)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 1 bunch Fresh Flat-Leaf Parsley (stems finely chopped, leaves roughly chopped)
- 1 tablespoon Unsalted Butter (optional, for extra silkiness)
- 1/2 piece Lemon (for a tiny squeeze of fresh juice at the end)
👨🍳 Instructions
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1
Purge the clams by placing them in a large bowl of cold water mixed with coarse sea salt. Let them sit for 20-30 minutes so they spit out any internal sand. Drain and rinse thoroughly under cold running water.
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2
Bring a large pot of water (at least 6 quarts) to a rolling boil. Add the 2 tablespoons of kosher salt. It should taste like the sea.
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3
In a very large skillet or wide sauté pan, add the olive oil over medium-low heat. Add the sliced garlic and the finely chopped parsley stems.
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4
Gently sauté the garlic for 3-4 minutes until it is fragrant and translucent. Do not let it brown, as bitter garlic will ruin the delicate clam flavor.
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5
Drop the spaghetti into the boiling water. Set a timer for 2 minutes less than the package instructions for 'al dente'—we will finish cooking the pasta in the sauce.
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6
Turn the heat under the skillet up to medium-high. Add the chili flakes and the purged clams to the oil and garlic. Stir for 30 seconds.
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7
Pour in the white wine. It will hiss and steam. Immediately cover the pan with a tight-fitting lid.
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8
Cook the clams for 3-5 minutes, shaking the pan occasionally. As soon as the clams pop open, use tongs to remove them to a side bowl. Discard any clams that remain tightly closed.
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9
By now, your pasta should be very firm but pliable. Use tongs to transfer the spaghetti directly from the water into the clam liquor in the skillet. Do not drain the pasta water!
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10
Add 1/2 cup of the starchy pasta water to the skillet. Increase heat to high and toss the pasta vigorously. This creates the 'cremina' or emulsion.
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11
Continue tossing for 2 minutes. The pasta will absorb the flavorful clam juice and finish cooking. Add more pasta water if the pan looks dry.
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12
Stir in the chopped parsley leaves, the optional knob of butter, and a tiny squeeze of lemon juice. Toss one last time until the sauce coats every strand.
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13
Return the clams (and any juices they released in the bowl) back into the pan just to warm through for 30 seconds.
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14
Plate immediately in warmed bowls, ensuring each person gets a generous portion of clams and a drizzle of the remaining pan sauce.
💡 Chef's Tips
Always use fresh clams; frozen ones lack the essential liquor needed for the sauce base. Never add cheese (Parmigiano) to this dish; in Italy, mixing cheese and seafood is a culinary sin that masks the delicate brine. If you want a cleaner presentation, remove the meat from half of the clams and discard their shells before adding them back to the pasta. Use a bronze-cut pasta; the rough surface is essential for the sauce to cling to the noodles rather than sliding off. Timing is everything—ensure your skillet is large enough to hold all the pasta so it can finish cooking in the sauce.
🍽️ Serving Suggestions
Pair with a crisp, cold glass of Greco di Tufo or a dry Falanghina wine. Serve with a side of charred sourdough bread to mop up the remaining garlic-clam oil. A simple arugula salad with shaved fennel and a light lemon vinaigrette cuts through the richness. Follow the meal with a chilled glass of Limoncello for an authentic Southern Italian experience. Serve on heated ceramic plates to keep the seafood and oil-based sauce from cooling too quickly.