Spaghetti Vongole Recipe (2024)

Excellent proportions, very easy, reminded me of fabulous lunches in Rome where this was my husband's favorite primi piatti. His only gripe: might want more clams overall - I only used 1 pack of spahghetti, 1 lb, and over 24 fresh clams. My advice: wait toll the very end to add the parsley rather than adding to boiling broth - you want the brightness of the parsley, it gets cooked through otherwise.

Canned clams are good. Add green onions to garlic. Before serving andd chunk of butter.

Great base but I would double the clams, double the garlic (mince half of it) and forget the lemon. Plenty of acidity with the wine in my opinion.

Consider some arugula on top when serving. Also, remove clams from shells??? No, serve with shells and then use a shell to get some of the rich clam broth!

Have to say, this recipe calls for way, way, too much white wine and lemon (and I love both ingredients dearly!). But we were very disappointed with this when we followed the recipe. The sauce was almost inedible. Should be about 1/4 cup of wine, and maybe a light squeeze of lemon at the end if you really like lemon (As others have said the lemon may not be needed at all). Sadly this recipe did not do justice to our high quality spaghetti or our fresh Manila clams. User beware!

Should skip the lemons next time.

Love this dish. I make it just like this, except lemon and parsley last step. Very important if using fresh clams to soak in salted water for 1-2 hours to purge any grit. It can ruin a dish if you don’t. Canned clams work great in a pinch.

One pound of pasta and doubled the garlic. Excellent!

dependinon how many portions- I use a can of clam sauce- punch with fresh clams, garlic, parley wine chili flakes

Have to say, this recipe calls for way, way, too much white wine and lemon (and I love both ingredients dearly!). But we were very disappointed with this when we followed the recipe. The sauce was almost inedible. Should be about 1/4 cup of wine, and maybe a light squeeze of lemon at the end if you really like lemon (As others have said the lemon may not be needed at all). Sadly this recipe did not do justice to our high quality spaghetti or our fresh Manila clams. User beware!

The comments here are great! I agree. I cooked 3 cups of spinach with my (linguine) spaghetti, didn't shell the clams...(Why would you - they're beautiful in the bowl), added double the garlic, a whole lemon. There is no need to 'strain, etc. etc. Just remove the clams from the broth to not overcook; till last few minutes and put them back in with the pasta, and parsley. I'm new to NYT Cooking, and honestly, I am far from impressed. The Photos look beautiful, so do the titles, period.

Great base but I would double the clams, double the garlic (mince half of it) and forget the lemon. Plenty of acidity with the wine in my opinion.

Canned clams are good. Add green onions to garlic. Before serving andd chunk of butter.

Consider some arugula on top when serving. Also, remove clams from shells??? No, serve with shells and then use a shell to get some of the rich clam broth!

I would add more clams and more red pepper, but overall good and very easy

If you want to make sure the clams are perfect, remove them as they open in batches so as to not lose the steam.

Maybe Scott had the right idea because I thought it needed more flavor. Was pretty easy to make but I didn’t think the dish lived up to the 5 star rating.

Agree with prior note, add parsley at the end for the brightness and double the clams portion. Super delish and we'll make again.

I have been known to keep a can of clams in the cupboard just to kick up this dish to “extra clammy” in a good way.

Excellent proportions, very easy, reminded me of fabulous lunches in Rome where this was my husband's favorite primi piatti. His only gripe: might want more clams overall - I only used 1 pack of spahghetti, 1 lb, and over 24 fresh clams. My advice: wait toll the very end to add the parsley rather than adding to boiling broth - you want the brightness of the parsley, it gets cooked through otherwise.