Go Back
+ servings
a plate of pasta with clams (pasta con vongole) with fresh parsley

Pasta with Clams in White Wine Garlic Sauce

Kristina Todini, RDN
Pasta with Clams in White Wine Garlic Sauce, a twist on the classic Spaghetti alle Vongole made with bucatini and littleneck clams in a white wine garlic sauce.
4.60 stars (10 ratings)
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine Italian-Inspired
Servings 4 servings
Calories 123 kcal


  • 8 ounces pasta bucatini, fettuccine, etc.
  • 1 generous pinch salt for pasta boiling water
  • 2 tablespoons olive oil
  • 2 whole garlic cloves
  • 1 pinch red pepper flakes to taste
  • ½ cup dry white wine
  • 1 pound clams soaked and cleaned
  • 1 cup chopped parsley
  • 2 tablespoons fresh lemon juice from 1 lemon
  • 1 pinch salt and pepper to taste


  • Boil pasta: Boil pasta in lightly salted water until al dente (slightly firm), about 8 minutes (or according to package instructions).
  • Make white wine sauce: Meanwhile, heat olive oil in a large pan over medium-high heat. Add garlic cloves and cook 1-2 minutes, or until garlic gives off its strong aroma. Add white wine and cook until the liquid starts to boil, then add clams to the pan and sprinkle with red pepper flakes. Cook over medium heat until all of the clams open wide. If any clams do not open after 5-7 minutes, remove them to the trash.
  • Add pasta and season: When pasta is done, reserve about 1/2 cup of pasta water and set aside. Then drain pasta and add to the pan with the clams and white whine sauce. Mix the pasta with the white wine and clams, adding a small amount of pasta water to the pan to help thicken the sauce. Cook 1-2 minutes and remove from heat. Sprinkle with salt and pepper (to taste), add fresh chopped parsley, and a squeeze of fresh lemon before serving.


  • Clam safety tips: Clean clams before cooking by adding them to a bowl of lightly salted cool water for 10-15 minutes, and then throw out water before cooking. Do not use any clams that are open and do not close when flicked (meaning the clams are likely dead). Throw out any clams that do not open after 5-7 minutes of cooking.
  • Leftovers and storage: Store in an airtight container after pasta has cooled. Pasta can be refrigerated and consumed up to four days after making, however remove clam meat from the shells and add back into pasta before reheating. Do not freeze as pasta will not retain its texture after thawing.
  • Nutrition notes: Nutrition is calculated without salt for pasta boiling water.


Serving: 1servingCalories: 123kcalCarbohydrates: 6gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 5mgSodium: 299mgPotassium: 291mgFiber: 1gSugar: 3gVitamin A: 1568IUVitamin C: 27mgCalcium: 39mgIron: 2mg
Keyword pasta alle vongole, pasta with clams
Tried this recipe?Let us know how it was!