Clem's  Spaghetti Alle Vongole
 

This Italian dish (it means spaghetti with clams, usually of the white variety) is simplicity itself. I decided yesterday that I would go to my fishmonger and look for live pippies (Australian White Clams - Plebidonax deltoides). I was told at the shop that this is the season for them and they have them live everyday. I would rather the live ones than the frozen ones imported from Vietnam. The pippies were a bit larger than what I would have liked but I bought more than a serving's worth (the frozen variety are smaller and about half the price of the live ones).

Research reveals that there are many variations on how this dish is cooked, depending on geo-location. However, I used a recipe which represents the most commonly used ingredients and method. I don't even know why I chose this dish for dinner tonight as I am partial to neither extra virgin olive oil nor parsley.

Here's how to make the dish (I checked the Venice and Naples versions and this is it):

INGREDIENTS (for 1 - 2 serves)

1. White clams.
   I used live Australian pippies. These were sitting in water which means that they would have de-sanded themselves while being displayed for sale. Nevertheless, when I got home I put them in seawater strength water (35 g/L salt) to keep them fresh until I was ready to use them 4 hours later. If you are going to purge your clams of sand, let them sit for a couple of hours in that strength salt water.
   
   You choose the quantity of clams which you would like.
    
2. A handful of flat leaf parsley.
    
3. 2 - 3 cloves of garlic.
    
4. A small amount of finely chopped chilli.
   You can use dried flakes as well.
    
5. 2 - 3 cherry tomatoes.
    
6. Extra virgin olive oil.
    
7. Spaghetti (thinner type is better for this dish).
    
8. Optional: White wine.

1. Cut a handful of parsley off at the stems.
   Finely chop the leaves.
    
2. Lightly crush the garlic cloves.
    
3. Half the cherry tomatoes.
    
4. Start the cooking by preparing the spaghetti which is boiled in plenty of salted water. Cook until they are nearly done - they will be further cooked later when combined with the sauce. Reserve the spaghetti cooking water for later usage if needed.
   
   Aim for 60 g of dry spaghetti per serve.
    
5. When the spaghetti is nearly ready, start heating up 3 - 4 tablespoons of extra virgin olive oil (yes, that much as it is the base of the sauce).
    
6. Toss in the lightly crushed garlic, parsley stems, tomatoes and chopped chilli.
    
7. After a couple of minutes (do not brown any of the frying ingredients - just soften them), you can toss in the clams, followed by some white wine if you wish.
    
8. Cook with lid on until you observe that that the clams have opened in the main.
    
9. Remove the pan from heat and take out the clams.
   Dispose of the garlic, parsley stems and tomato skins.
   
   Pick out the clam meat from about half the shells while retaining the other half as is.
    
10. To the liquid which remains in the saucepan used to cook the clams, toss in the spaghetti and start to mix and turn it in the liquid, while holding the cooking pan under heat. The olive oil, water and starch from the spaghetti combine into a stable emulsion to render the noodles creamy.
    
    At this stage you add the chopped parsley leaves.
    
    If there is little liquid left in this step add some of the starchy water from the spaghetti cooking pot. What you aim for is a creamy spaghetti with a little bit of emulsified sauce.
     
11. When your spaghetti has been rendered creamy enough, return the picked clams to the pan with the spaghetti.
    
    After tossing, plate your dish and arrange the unpicked clams with the noodles.
    
    Just before serving, you may wish to garnish with more freshly chopped parsley and splash some more extra virgin olive oil on top of the assembly.
    
    Note that cheese is not used in this dish.
     

Clem's Spaghetti alle Vongole (Spaghetti with Clams)
 

ENJOY!

www.clemkuek.com

12 August 2026
 

Created by Clem Kuek