Spaghetti Vongole




24 Fresh Manila clams or 36 Verace clams  (small sized clams)

3 cloves garlic, chopped fine

¼ teaspoon dried chili flakes (or more to taste)

3 Tbsp extra virgin olive oil, or one generous go round in the pan

½ cup diced cherry tomatoes, or diced roma tomatoes

3-4 Tbsp fresh Italian parsley, cleaned and chopped

1/3 cup white wine

½ pkg “Dreamfields” spaghetti or linguine or angel hair pasta


1.) Wash and drain the clams, removing any sand or beards.

2.) In a large pot of boiling salted water, cook the pasta to al dente.

3.) Meanwhile, in a large pan over medium high heat, add the olive oil and swirl to coat.

4.) Add the garlic, tomatoes, chili peppers, and about ½ the parsley and cook for about 30 seconds or until garlic is a bit fragrant.

5.) Add the clams and cover the pan tightly, shaking a bit to mix seasonings into clams

6.) When clams start to open, add the white wine and cover again to cook until clams have released their juices and are fully opened.  Discard any clams that do not open.  


Mound pasta onto each serving plate or bowl; add the clams and juices to the top of each.  Sprinkle with the remaining parsley.


Great with salad or sautéed spinach or rapini. 


To serve 4 as main course, use entire box of pasta and double the clams.  Adjust seasonings to taste.  Do not salt, as the clam juices are salty enough. 

© Robert Lillie 2012