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A large white bowl filled with spaghetti vongoles and a glass of white wine nearby.

Spaghetti Vongole

Course: Entree / Seafood
Cuisine: Italian
Keyword: Clams, Cockles, Pasta
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 196kcal
This Spaghetti Vongole (aka Pasta with Clams) is one for the record books.  Just a few top-quality ingredients, and a straight-forward approach to preparation makes a stunning dish in taste and presentation.  This is one recipe you and your loved ones will be talking about for a long time. 
Print Recipe


  • 4 lbs raw New Zealand cockles or littleneck clams
  • 1 lb dried spaghetti
  • 1/2 tsp sea salt
  • 3 tbsp extra-virgin olive oil
  • 16 cloves garlic minced
  • 1/2 cup dry white wine
  • 1 tbsp flat-leaf parsley chopped
  • red pepper flakes for serving (optional)


  • Rinse the cockles or clams thoroughly, making sure no sand remains.  Set aside.
  • Bring a large pot of water to a boil.  Add the spaghetti and salt and cook according to the package instructions until al dente.  Drain and set aside in a large serving bowl or pasta pot.
  • Meanwhile, coat the bottom of a large, heavy saucepan or Dutch oven with the olive oil.  Add the garlic and heat the pan over low, stirring frequently, until the garlic just starts to turn golden, about 3 minutes.
  • Add the cockles and wine and cover the pan.  Steam until the shells open, about 8 minutes, discarding any that do not open. (You can continue to cook the unopened ones for a few more minutes because some may take a little longer.)
  • Gently spoon the open cockles in their shells and the cooking liquid over the pasta in the reserved bowl or pot.
  • Add the parsley and gently toss until the pasta is thoroughly coated with the broth.  Sprinkle with pepper flakes if desired.
  • Divide the pasta between 4 shallow bowls and top with the cockles in their shells and a few spoonfuls of broth.  Serve immediately. 


Calories: 196kcal