Why Vongole?

Spaghetti alle vongole is elegance from restraint.
Briny clam liquor, gentle garlic, a flicker of heat, and fresh parsley—nothing more, nothing less.

This version keeps it classic and balanced:
quick purge for clean, sand-free clams
a bright white-wine steam to draw out sweet liquor
* emulsified finish with pasta water for a silky, clingy sauce

Ingredients

Before you start: Discard cracked clams. Tap open ones; if they don’t close, discard. Purge in 3% salted water (30 g salt per liter) for 20–30 minutes, then rinse.

Step-by-Step

1) Boil the Pasta (10 min total)

1. Bring a large pot of well-salted water to a rolling boil.
2. Drop in spaghetti and cook ~6 minutes so it’s still firm in the core.
3. While it cooks, start the clams.

2) Steam the Clams (3–4 min)

1. In a wide skillet with a lid, warm 2 Tbsp oil over medium. Add half the garlic; gently sizzle ~30 seconds.
2. Add clams and white wine. Cover and steam 2–3 minutes, just until most clams open.
3. Transfer clams to a bowl (to prevent overcooking). Strain the clam liquor through a fine sieve (or coffee filter) to remove grit; keep it.

3) Build the Base (2–3 min)

1. Wipe the skillet quickly if sandy. Add the remaining 1 Tbsp oil, remaining garlic, and peperoncino; cook on medium-low until just golden and fragrant.
2. Return the strained clam liquor to the skillet and bring to a lively simmer.

4) Finish in the Pan (3–4 min)

1. When the pasta hits ~6 minutes, transfer it to the skillet with tongs.
2. Add a ladle of pasta water and toss over medium heat; the starch will emulsify with the oil and liquor.
3. As it approaches al dente, add back the clams, parsley, and a touch of lemon zest (optional).
4. Season with salt and pepper to taste. If the sauce tightens, splash more pasta water; if it’s loose, reduce 15–20 seconds.

5) Serve

Twirl into warm bowls—glossy, not soupy.
Finish with a thread of olive oil.
(No cheese here; it muddies the sea-sweet flavor.)

Tips & Variations

• Bianco vs. Rosso — classic bianco (above), or add a handful of halved cherry tomatoes to the base for vongole rosse.
• Extra umami — ½ tsp colatura di alici or a few anchovy fillets melted in the oil.
• Chili profile — swap flakes for a sliced fresh red chili.
• Pasta choice — linguine clings beautifully; spaghetti stays lighter.
• Safety — discard any clams that don’t open after cooking.

What I’d Improve Next Time

Test a bottarga finish (fine shave on top) for salty-savory lift, and compare linguine vs. spaghetti for sauce pickup.
I also want to try a rosso version with a few tomatoes and note how it shifts sweetness and body.