This Bucatini alle Vongole is an Italian classic! Pasta is mixed with white wine, garlic, red pepper flakes, and clams. It’s simple, delicious, and the perfect balance of flavors!
Pasta + Seafood = My Happy Place
Of the top 5 best things I’ve ever eaten, I would say at least half are pasta with seafood. The mixture of the rich, sweet, and mouthwatering seafood paired with the tender and satiating bite of the pasta is what dreams are truly made of.
I was fortunate enough to travel to the Amalfi Coast in 2019 (read my recap here!), and pasta alle vongole was definitely on my regular rotation. My recipe is a slightly modern take on the classic dish, adding fresh kernels of sweet corn to the mix. The finished dish might just be one that you won’t want to share (although this recipe makes enough for a feast!).
Read on to learn more about my Bucatini alle Vongole!
What is Bucatini alle Vongole?
If you don’t speak Italian or otherwise don’t frequent Italian restaurants, this dish may be somewhat foreign to you.
First, bucatini is a thin and long pasta reminiscent of spaghetti, except it has a hole running straight through the center of it. This hole offers a space for the sauce to seep into, meaning more deliciousness in each bite.
“Alle vongole” means “with clams” in English. It’s a traditional Italian recipe prized for its simplistic yet divine flavors. Clams are combined with pasta, olive oil, garlic, white wine, and parsley. The flavor is a beautiful example of ingredients being used properly together!
How To Make Bucatini Alle Vongole
Bucatini alle vongole is less of a recipe as it is a method:
- Garlic and the chopped stems of parsley are sauteéd in olive oil, infusing it with incredible flavor (the aroma alone is enough to make this recipe!).
- Littleneck or Manila clams are added along with crisp white wine, allowing the clams to gently steam.
- Meanwhile, bucatini pasta is boiled until minutes from being al dente.
- A majority of the clams are removed from their shells and returned to the cooking liquid.
- The bucatini is added and constantly tossed, creating a velvety sauce with the addition of a small amount of pasta water.
- Fresh parsley and the clams that remained in their shells are returned to the pot an served warm.
What To Serve With Bucatini Alle Vongole
This pasta alone is a beautiful supper, but why not serve it with a series of delicious Italian courses? Give these starters, salads, sweets, and sips a thought as you set out to try this Bucatini Alle Vongole for yourself!
- Marinated Olives
- Artichoke and Pecorino Romano Tapenade
- Fennel, Cucumber, and Hazelnut Salad
- Simple Green Salad
- Italian Lemon Cake
- Amaretto Creams
- Soave Wine: a dry Italian white wine from the Veneto region
- Falanghina: another dry Italian white known for its citrusy and tropical notes
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Bucatini Alle Vongole (Pasta With Clams)
Ingredients
- 3 lbs Littleneck or Manila Clams, scrubbed and cleaned
- 1/3 cup olive oil
- 6 cloves garlic, minced or pressed
- 1 bunch parsley, stems and leaves separately chopped
- 1/2 cup crisp white wine, such as Sauvignon Blanc or Soave
- Coarse salt
- 1 lb bucatini pasta
Instructions
- Fill a large bowl with your clams and top with ice-cold water. Allow to sit as you prepare the other ingredients.
- Add olive oil to a large sauté pan over medium-low heat. Add garlic cloves and chopped parsley stems, allowing to sauté until fragrant, about 1 minute. Stir constantly to avoid burning!
- Add the drained clams, followed by the wine, and stir to combine. Increase the heat to medium and cover the pan and allow to steam until clams open, about 5 minutes. Once the clams have opened, remove about 75% of them from their shells, returning the clam meat to the pan. The remaining clams in their shell will top the finished pasta.
- Meanwhile, prepare the pasta by boiling it in salted water. Remove it when it's 3 minutes from being completely cooked. Using tongs, transfer pasta to the cooking liquid with the clam meat, and return to medium heat, constantly tossing the pasta. This allows the sauce to reduce and coat the pasta. Use residual pasta water if you need additional liquid.
- Add chopped parsley leaves and add to a serving bowl. Top with remaining clams in their shell and garnish with additional parsley. Serve warm!
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