Spaghetti with Clams / Spaghetti con Vongole

Spaghetti or Linguine can be used in this recipe and either fresh or dried


  • 1/3 cup plus 1 tablespoon Filippo Berio extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 cup minced parsley
  • 1 1/2 teaspoons hot red pepper flakes (peperoncini) or 1 small fresh hot red
  • pepper, seeded
  • 2 cups diced tomatoes
  • 1/2 cup white wine
  • 2 cups fresh clams
  • fine sea salt
  • 1 pound spaghetti or linguine


  1. Heat the olive oil in a large sauté pan. Stir in the garlic and cook over
  2. medium heat until it softens and just begins to brown. Stir in the parsley
  3. and hot red pepper flakes; add more if you like it really hot. Cook 1
  4. minute. Stir in the tomatoes and the wine. Raise the heat and cook for 2 or
  5. 3 minutes. Stir in the clams with their juice, simmer the mixture for 2 or
  6. 3 minutes. Stir in salt.
  7. Keep the sauce warm while the spaghetti or linguine is cooking.
  8. Drain the spaghetti or linguine in colander but reserve 2 tablespoons of the cooking water and add it to the sauce. Stir the spaghetti into the sauce, re-heat and serve immediately.
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Charlotte Wolter

I love Mary Ann’s show on PBS. It is truly cucina famiglia. Grazie.

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