Vongole in Bianco (White Clam Sauce)
“Vongole” is the Italian word for clams, and few dishes capture coastal Italian cooking as beautifully as Spaghetti alle Vongole. This bianco version—prepared without tomatoes—showcases the natural brininess of the clams in a silky sauce of white wine, garlic, olive oil, and parsley.
Recipe by Shawnie Kelley
- Serves
- 4-6
Directions
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Purge the clams: Fill a large bowl with very cold water (not ice) and stir in 2 tablespoons salt. Add fresh clams and let stand at least 15 minutes to expel grit and sand. Lift clams from the water (don’t pour, which would reintroduce sand) and rinse well under cold running water. Discard any with cracked shells or those that remain open when tapped.
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Build the sauce base: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add sliced garlic and cook just until fragrant and lightly golden, about 30 seconds—do not brown.
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Deglaze with the white wine, scraping up any bits of garlic. Add the canned clams with their juice and bring to a gentle simmer.
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Steam the fresh clams: Add the purged clams in a single layer. Cover and increase heat to medium-high.
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After 2 minutes, begin checking every 30–45 seconds, transferring opened clams to a bowl with a slotted spoon. Continue until all clams have opened, 5–7 minutes total. Discard any that remain closed.
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Finish the pasta: Meanwhile, cook spaghetti in boiling salted water until just shy of al dente (1 minute less than package instructions). Reserve 1 cup pasta water. Add drained pasta to the skillet with the clam-and-wine sauce. Stir in the butter and a few tablespoons of pasta water. Toss over medium-low heat until the pasta is coated and glossy, adding more pasta water or a splash of wine as needed.
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Assemble and serve: Remove most clams from their shells, reserving a few shell-on clams for presentation. Roughly chop large clam meats if desired. Gently fold clam meat and any accumulated juices into the pasta. Season with salt, pepper, and red pepper flakes to taste.
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Transfer to warm bowls, garnish with parsley and reserved shell-on clams, and serve immediately.
From Shawnie's class “Classic Italian Sauces”
