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Recipe for :

Spaghetti alle Vongole

Deborah Mele in FlorenceThis recipe comes from the web site of Deborah Mele, Italian Food Forever.

"My love affair with Italian cooking began almost 30 years ago when I married into a large Italian family, overflowing with talented cooks. Throughout the early years of my marriage, I had the opportunity to learn the basics of Italian cuisine, and to perfect traditional family recipes."

This is a must visit web site - if you would like to learn more then <click here>

"Try to find small, fresh clams to use in this recipe such as littleneck. Since some clams can be sandy, it is a good precaution to soak them in cool water for up to an hour before using".


1 Pound Spaghetti (or Linguine)
3 Pounds Small Clams, Scrubbed And Soaked
3 Cloves Of Garlic, Minced
1/3 Cup Good Quality Olive Oil
1/2 Cup Dry White Wine
1 Small Red Chile, Or Red Pepper Flakes To Taste
Salt & Pepper
1/2 Cup Freshly Chopped Parsley

  • Cook the pasta in salted boiling water until al dente.
  • Meanwhile, in a medium saucepan, heat the oil. Add the garlic and chile pepper and cook for just about 1 minute.
  • Add the parsley, clams and wine, and cook over medium heat until the clams open, about 5 minutes. Shake the pan occasionally to ensure even heat distribution. Discard any clams that do not open.
  • Drain the pasta, reserving a small cup of pasta water.
  • Add the pasta to the clams and mix well, adding a little of the pasta water if the mixture seems dry. Serve immediately.


If you choose, remove most of the clams from their shells, reserving a few for each plate as a garnish.

Serves 6

Deborah Mele
Italian Food Forever

Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)

© Deborah Mele, Italian Food Forever