Spaghetti Alle Vongole

Spaghetti Alle Vongole

Learn how to make the classic Italian dish of Spaghetti Alle Vongole with a twist! This recipe includes fresh asparagus and steamed clams, combined with garlic, butter, and white wine sauce. Topped with grated Parmigiano-Reggiano cheese, this dish is sure to impress.

Course: MainCuisine: ItalianDifficulty: Medium
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  • Spaghetti (or any long-strand pasta)

  • Clams

  • Asparagus

  • Green Onion

  • Garlic

  • Parsley

  • Olive Oil

  • Butter

  • White Wine

  • Salt

  • Pepper

  • Hot Chili Flakes (optional)

  • Parmigiano-Reggiano Cheese (optional)


  • To make the sauce, finely chop the green onion, garlic, and parsley. Add to a medium-sized pan and coat with olive oil before cooking slowly over medium-low heat. Be careful not to get any color on the garlic (once it goes deep brown in color, it will start to taste bitter!). Add a tablespoon of butter and a splash of white wine for a deeper flavor (Mariano likes to use Chardonnay). Optionally you can add a pinch of hot chilli flakes for some added heat. Season with salt and pepper to taste.
  • Wash and trim a handful of fresh asparagus. Steam them until fork tender and vibrant green over a pot of boiling water. When finished, don’t throw away the water, as you will use it to steam the clams! Add the cooked asparagus to your sauce.
  • For the Clams, make sure you start with fresh, unspoiled clams. If the clams are open before you buy them, they are spoiled and should be discarded for safety. Rinse them thoroughly under cold water to try and remove as much dirt and sand as possible. Steam them for about 5 minutes over the same water you used for the asparagus. Once the clams open, they are ready for eating. Reserve some of the water you used to steam the Clams and asparagus to add to the sauce.
  • Toss the clams in with the sauce you made from Step 1. Add a spoonful of the water you used to steam the clams and repeat until the sauce has your desired consistency.
  • Combine the sauce (now with clams & asparagus) with a 454g pack of cooked spaghetti (for extra flavor, don’t forget to season the water with salt before boiling your pasta!). Top with Parmigiano-Reggiano cheese, mix and serve hot!

Recipe Video