Spaghetti alle Vongole in Bianco

Spaghetti alle Vongole in Bianco


Ingredients for Spaghetti alle Vongole in Bianco! This dish is full of delicious seafood flavors and I guarantee it will transport you straight to the Italian coast. Are you ready to start?

Let's go! Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes Servings:

  • 4 Ingredients: 1 pound of spaghetti
  • 2 pounds of fresh clams
  • 1/4 cup of extra virgin olive oil
  • 4 cloves of garlic, minced
  • 1/2 teaspoon of red pepper flakes
  • 1/4 cup of white wine
  • Salt and pepper to taste Fresh parsley for garnish



  • Start by soaking the clams in salted water for 30 minutes to remove any sand or dirt residue.
  • Cook the spaghetti according to the package instructions until al dente.
  • In a large pan, heat the olive oil over medium-high heat.
  • Add the garlic and red pepper flakes and cook until fragrant, about 1-2 minutes.
  • Add the clams and white wine to the pan and cover.
  • Cook for 5-7 minutes, or until the clams open.
  • Remove any closed clams from the pan and discard them.
  • Drain the spaghetti and add it to the pan with the clams and sauce.
  • Mix everything together until the spaghetti is coated with the sauce.
  • Adjust salt and pepper to taste.
  • Garnish with fresh parsley and serve immediately


Nutritional values: Calories: 420 | Total fat: 14g | Saturated fat: 2g | Cholesterol: 186mg | Sodium: 1513mg | Total carbohydrates: 49g | Dietary fiber: 5g | Sugars: 6g | Protein: 24g Believe me, once you've tried this recipe for Spaghetti alle Vongole in Bianco, it will become a staple in your kitchen.

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