Pasta all Vongole is an Italian pasta dish, made with tender sautéed clams and a flavorful white wine sauce. It is quick and easy to prepare, making it perfect for a weeknight dinner.
This was my dad’s favorite dish to make…It might have been the only dish he could make from scratch. We ate it a lot growing up. So it was the very first dish I ever made for Spencer when we started dating 34 years ago.
What are the best clams to use for clam spaghetti?
My dad always used canned clams and clam juice, but I like to use a combination of both fresh and canned clams in my sauce.
Should I rinse canned clams?
Nope, this is where the flavor is. Don’t rinse off your clams – you’re going to want that wonderful flavor to mix in with the rest of your dish. The extra clam juice that’s in the can is something that you’ll want to mix in as well.
What goes with linguine and clam sauce?
If you’re looking for a side dish option, a delicious salad is always a good choice. Since the noodles and sauce are a bit “heavier” and rich in flavor, a lighter side will provide your meal with a great balance.
Tips for Making Pasta with clam sauce using canned clams
While this pasta recipe is simple to make, there are a few tips that can make the process easier!
- Don’t discard the clam juice.
- Splurge of a few fresh clams for visual appeal if you can afford them.
- Garnish with fresh parsley
- Skip the parmesan cheese.
How to store leftover Pasta Al Vongole
If you happen to have leftovers of this dish, just store them in the fridge in an airtight container with a lid. This will keep everything fresh and lock in as much flavor as possible.
How to reheat
The easiest way to reheat this pasta dish is to put it in the microwave. Be careful as this might be faster but it’s an easy way to overcook as well. You can also try to add it back into a pan on the stove and reheat low and slow as well.
Have fun cooking up this delicious dish. It’s a simple way to make a fancy meal at home. We didn’t call it by any fancy Italian name (Pasta alle Vongole) when I was a kid. It was just called “clam spaghetti” and it’s still one of my favorite meals to this day.
More Delicious Pasta Recipes
Pasta Alle Vongole
- 2 shallots minced
- 2-3 cloves garlic minced
- 1 cup dry white wine
- 2 cans clams with juice
- 1 pound fresh clams in shells you can sometimes find steamer clams frozen in the grocery store
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 pound linguine
- 2 Tablespoons fresh parsley chopped
- Saute shallots in olive oil and butter...(maybe a tablespoon or two of each. I like to be generous with the butter!)
- Add minced garlic and saute another minute or two until fragrant, but not browned.
- Add canned clams, wine and fresh clams and cover for a few minutes to steam the clams. 5 minutes or so or until clams open. Discard any un-opened clams.
- Toss clams with pasta and fresh parsley.
So if you are wondering if my kids will eat this…Yes! They love it. Sophie, 11, said, “Clam spaghetti! My favorite!” But then, she says that when I make pesto, Macaroni and Cheese, and carbonara, so it could just be pasta that she’s crazy about.