Pasta alle Vongole is a weeknight-friendly Italian classic that tastes straight out of a seaside trattoria. This version stars Pacific Bay White Clams simmered with garlic and white wine, then tossed with al dente pasta for a glossy, briny sauce. It’s simple, elegant, and ready in about 30 minutes—perfect for seafood lovers who want big flavor with minimal effort.

Pasta alle Vongole

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

INGREDIENTS

1 kg Pacific Bay White Clams (with bag juices)
400 g linguine or spaghetti
4 tbsp extra virgin olive oil, plus more to finish
1 cup dry white wine
4 cloves garlic, thinly sliced
2 tbsp flat-leaf parsley, coursely chopped, plus more to serve
¼ to ½ tsp chili flakes (optional)
Salt, for pasta water
Ground black pepper, to taste
Lemon wedges, to serve (optional)

PROCEDURE

Cook the pasta to al dente. Bring a large pot of salted water to a boil, cook linguine or spaghetti until just al dente, then reserve ½ cup pasta water and drain.

Build the garlic–wine base. Heat olive oil in a wide pan over medium. Sauté garlic (and chili flakes, if using) until fragrant but not browned.

Steam the clams. Add the Clams with their juices and the white wine to the pan. Mix well to emulsify the sauce. Stir in parsley and a drizzle of olive oil. Add a splash of reserved pasta water and toss to create a glossy, lightly thickened sauce.

Toss and finish. Add cooked pasta to the pan and toss vigorously until coated and silky, adjusting with more pasta water or oil as needed. Season with pepper, taste for salt, and serve immediately with extra parsley and lemon.

NOTES

Pacific Bay Advantage: Pacific Bay White Clams are cleaned and blanched in the bag for convenience; the natural clam juice enhances your sauce with sweet ocean flavor.

No wine? Replace with ¾ cup clam juice (or bag juices + water) plus a squeeze of lemon.
Pasta choice: Linguine clings beautifully to the sauce; spaghetti works too.

Heat level: Add chili flakes to the oil so the spice blooms gently.

Alternatives: Swap in Pacific Bay Whole Mussels or add a few Pacific Bay Jumbo Shrimp for a mixed-frutti di mare feel.

Storage and Reheat: Best eaten fresh. If needed, refrigerate up to 1 day; reheat gently with a splash of water or olive oil until just warmed to avoid overcooking clams.

Serving ideas: Finish with extra-virgin olive oil, parsley, and lemon; serve with crusty bread to mop up the sauce and a crisp white wine.

FAQS

Q: How do I cook pasta alle vongole without getting sand in my dish?
A: Use Pacific Bay White Clams, which are cleaned and blanched; their bag juices are great for your sauce. If using other clams, soak in cold salted water 20–30 minutes.

Q: Can I make clam pasta without wine?
A: Yes—swap the wine for clam juice (the natural juices in the bag of Pacific Bay White Clams plus water) and a squeeze of lemon. You’ll get brightness without alcohol.

Q: What are the best clams for spaghetti alle vongole?
A: Sweet, small to medium white clams are ideal for tenderness and flavor. Pacific Bay White Clams deliver consistent size and they are blanched in the bag to preserve the natural flavors