Pasta with Clams in White Wine Garlic Sauce {Pasta alle Vongole}

a plate of pasta with clams (pasta con vongole) with fresh parsley

5 from 5 reviews

Pasta with Clams in White Wine Garlic Sauce, a new take on the classic Spaghetti alle Vongole made with bucatini and littleneck clams in a white wine garlic sauce.




  1. Boil pasta according to package directions in lightly salted water until al dente, about 8 minutes. My best advice for getting perfectly al dente pasta as an American married to an Italian is that if it seems like it needs just a bit longer, then its done. Reserve about ½ cup of pasta water.
  2. In the meantime, heat olive oil in a large pan over medium-high heat. Add garlic and red pepper flakes and cook about 1-2 minutes or until garlic gives off a strong aroma. Add white wine and cook until the liquid starts to boil, then add clams to pan. Cook over medium heat until all clams open wide.
  3. When pasta has been drained, add to pan with clams and sauce and cook for 1-2 minutes more. Add a small amount of the pasta water to the white wine garlic sauce and mix well before removing from heat. Add salt and pepper to taste and fresh parsley, stirring to combine and then serve immediately with a fresh squeeze of lemon.


Leftovers & Storage: Pasta can be refrigerated and consumed up to four days after making, however remove clam meat from shells before reheating. Do not freeze, pasta will not retain its texture and flavor will be lost when reheating.

Tools Used: Pasta with Clams is a very low maintenance dish, but I used this Ecolution eco-friendly pan and this collapsable colander (because I live in a tiny San Francisco kitchen).


Keywords: pasta with clams, bucatini, pasta alle vongole