How to make Spaghetti alle Vongole

Why cooks start here

Spaghetti alle Vongole is cooked the way Campania cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

In the sun-drenched kitchens of Campania, Spaghetti alle Vongole is a staple that transcends seasons, making its way to the table whenever the sea gifts its freshest clams. This dish is an expression of simplicity and abundance, where olive oil flows freely and salt is pinched to taste, respecting the ingredients as they dance together in the pan. When you taste Spaghetti alle Vongole, expect the briny sweetness of clams to meld with the warmth of garlic and the sharp kiss of white wine. The lush olive oil coats each strand of spaghetti, while fresh parsley adds a bright, herby finish. It's a dish meant to be savored, capturing the essence of the sea with every bite.