Spaghetti Vongole

I think my ultimate food happy place is any kind of pasta and shellfish. Something about the sweet, briny flavors on top of a bowl of noodles gets me going every time. A particular favorite of mine is spaghetti vongole. This os a dish that clasically consists of clam and chili. What’s not to love??

Like my pasta puttanesca this dish uses the classic aglio olio consisting of anchovy and garlic as the flavor base for the sauce. The anchovy not onoy enhances the ocean flavor of the clams, but also adds a huge savory kick as well. So all in all we have sweet, salty, briny, spicy, savory, and bright. Just talking about it I wish I had a bowl in front of me.


  • 1 lb pasta
  • 1 tbsp anchovy paste
  • 8 cloves garlic, roughly chopped
  • 1/2-1 tsp crushed red pepper flakes
  • 1 1/2-2 lbs clams (you can use littleneck or manilas. It’s all delicious)
  • 1 cup white wine
  • 1/4 cup clam juice
  • A whole lotta chopped parsley
  • 2 tbsp olive oil
  • Salt and pepper to taste

Get a pot of salted water boiling for your pasta, cook until al dente, and drain.

Meanwhile heat the oil in a large saute pan over medium-high heat. Add the anchovy paste and stir and smush to melt it down. Add the garlic amd red pepper flakes and stir until fragrant, about one minute. Add the wine amd cook until the alcohol has burned off, about three minutes. Add the clam juice, clams, and cover. Cook until the clams pop open, about three to five minutes. Discard any clams that didn’t open. Season the sauce to taste. Add in the pasta and parsley and stir to combine.

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