Non-VegetarianMolisana cuisine Main Course

Spaghetti alle Vongole Termolesi

Name: Spaghetti alle Vongole Termolesi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Molisana
Ingredients: 360 g Spaghetti; 1000 g fresh live clams (vongole or lupini); 60 ml Extra virgin olive oil; 3 pieces Garlic cloves; 25 g fresh flat-leaf parsley; 60 ml Dry white wine; 1 piece dried red chilli pepper; 15 g Fine sea salt

Spaghetti tossed with sweet Adriatic clams, garlic, olive oil, and parsley in the seafaring style of Termoli, Molise.

🇮🇹Italy· Molise

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 480 kcal

Ingredients

0 of 8 gathered

Servings

360 g Spaghetti — bronze-die extruded pasta
1000 g fresh live clams (vongole or lupini) — purged in salted water and rinsed
60 ml Extra virgin olive oil — robust southern Italian oil
3 pieces Garlic cloves — peeled and lightly crushed
25 g fresh flat-leaf parsley — leaves finely chopped, stems kept whole
60 ml Dry white wine — such as Biferno Bianco or Trebbiano
1 piece dried red chilli pepper — crushed diavolicchio chilli
15 g Fine sea salt — for pasta water

Equipment

•Large pot
•Wide skillet with lid
•Fine mesh sieve
•Tongs
•Colander

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 12 g
carbs: 68 g
fibre: 3 g
protein: 22 g
calories: 480 kcal

Instructions

1
Soak clams in cool salted water for one hour to purge grit, then drain and rinse thoroughly.
2
Discard any clams that remain open when tapped firmly or show cracked shells.
3
Bring a large pot of water to a rolling boil and season sparingly with salt.
4
Heat extra virgin olive oil, crushed garlic, chilli, and parsley stems in a wide skillet over medium heat.
5
Add cleaned clams to the skillet, pour in the white wine, and cover immediately with a lid.
6
Cook over high heat for three minutes until all the clam shells pop open completely.
7
Transfer opened clams to a bowl, discard unopened ones, and strain the pan juices through a fine sieve.
8
Pour strained juices back into the skillet over low heat and remove parsley stems.
9
Boil spaghetti until two minutes shy of al dente texture.
10
Transfer pasta directly to the skillet using tongs along with a splash of starchy cooking water.
11
Toss pasta vigorously over high heat until the pan liquid emulsifies into a glossy sauce.
12
Fold in the cooked clams and chopped parsley leaves, then serve immediately.

Chef's tips

Salt the pasta water very lightly because Adriatic clams naturally release plenty of briny liquor. Straining the cooking juices through a fine sieve is essential to catch any leftover coastal sand.

Ingredient substitutions

dry white wine → an extra ladle of starchy pasta water with a light squeeze of lemon juice
spaghetti → linguine or spaghettoni

Storage

Seafood pasta is best enjoyed fresh; keep leftovers refrigerated in an airtight container for up to one day.

Reheating

Reheat gently in a covered skillet over low heat with two tablespoons of warm water until steaming.

Common mistakes to avoid

•Over-salting the pasta water before tasting the naturally salty clam liquor.
•Cooking clams too long after they open, making their delicate flesh tough and rubbery.
•Failing to strain the pan juices, leaving sand at the bottom of the dish.

Serving suggestions

Serve immediately in warm shallow pasta bowls with pan juices spooned over top.Accompany with a chilled glass of dry Biferno Bianco DOC.Offer crusty country bread to mop up the fragrant garlic and clam sauce.