Pasta with Venus clams
in Sicilian:
Pasta chi’ cozzuli
Pasta with Venus clams, also known as Spaghetti alle Vongole, is one of the great classics of seafood cuisine and arguably the quintessential seafood pasta dish.
Although this dish is enjoyed throughout Italy, its origins are generally traced back to the regions of Sicily and Campania. Over time, it has become one of the most iconic symbols of Italian cuisine abroad.
The pasta is dressed with a light white sauce made from clams, olive oil, garlic, and parsley—a simple yet elegant combination that delights even the most discerning palate. A touch of chili and a splash of white wine add extra depth and character to the dish.
As with many classic recipes, the quality of the ingredients is key to a successful result. Using fresh, high-quality ingredients is therefore essential. This is especially true for the olive oil, garlic, and parsley, as frozen clams are often the most practical option outside coastal regions. The choice of pasta is equally important: spaghetti or linguine are the traditional options, both cooked al dente.
When preparing the sauce, particular attention should be paid to the garlic and chili. If they brown too much, their strong flavours can easily overpower the delicate taste of the clams. For this reason, sauté them gently and carefully, making sure they do not become overly browned.
Venus clams can be found in coastal waters around the world, particularly in warmer seas and on or beneath sandy seabeds. Their name is linked to ancient mythology, as people once believed that Venus, the Roman goddess of love (known as Aphrodite in Greek mythology), was born from a clam shell.
Pasta with Clams is a perfect dish for any occasion, whether it’s a family dinner or a meal shared with friends. Spaghetti alle Vongole is also a popular first course on festive occasions, particularly during holiday celebrations such as Christmas Eve and New Year’s Eve.
Pasta with Venus clams - eatlovesicily.com
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- Yield4 plates
- Serving Size4 servings
Ingredients
- 1 kg clams (in shells, frozen, pre-cooked)
- 400 g spaghetti (or linguine as an alternative)
- 1/2 bunch flat-leaf parsley
- 3 large garlic cloves
- Olive oil
- Chili to taste
- Salt to taste
- Black pepper to taste
- A splash of white wine for deglazing
- Pecorino cheese
Products from our shop
Instructions
Start the pasta with Venus clams by thawing the frozen, pre-cooked clams in a bowl of warm water with a little salt until they begin to open slightly. If the clam meat is already removed from the shells, this step can be omitted.
Meanwhile, wash the parsley, separate the leaves from the stems, and cut the stems in half. Trim off the ends of the stems. Peel a clove of garlic and gently crush it with the flat side of a knife or your hand. Finally, heat a generous splash of olive oil in a large frying pan.
Next, heat the olive oil in the pan. Once it is hot, add the parsley stems and the garlic. Cook over medium heat (about level 4 out of 9) until the garlic is lightly golden.
Then add the drained clams and increase the heat to high (about level 7 out of 9). Stir the contents of the pan, cover with a lid, and let everything simmer for a few minutes until the clams have fully opened.
Important: Any clams that do not open during cooking must be discarded, as they are not safe to eat.
Turn off the heat and remove the pan from the stove. Take the clams out of the pan using a spoon. Set aside about one third of them in their shells for garnish on the serving plates. For the remaining two thirds, remove the clam meat from the shells and discard the shells.
At the same time, strain the cooking liquid from the pan through a fine sieve and reserve it. The parsley stems can now be removed as well.
Add a little fresh olive oil to the same pan. While it is heating, peel the remaining two cloves of garlic and gently crush them. Add them to the hot oil together with the parsley leaves, roughly torn by hand, and chili to taste.
Sauté everything over medium heat until the garlic turns lightly golden. Then pour in the reserved clam cooking liquid, stir well, and let it simmer for a few minutes. Finally, turn off the heat.
Before returning the clams to the pan, bring a pot of water to the boil and cook the spaghetti for the spaghetti alle vongole until al dente.
At the same time, turn the heat up to the highest setting and return the clams to the pan. Give everything a quick stir, then deglaze with a splash of white wine. Season with a little salt and pepper.
Once the alcohol smell has evaporated, turn off the heat and remove the pan from the stove, as the dish should not become too dry. There should still be some liquid left in the pan.
Before draining the spaghetti, reserve a small ladle of the pasta cooking water and add it to the pan. Then drain the pasta and transfer it directly into the pan with the clams. Over low heat (about level 3 out of 9), toss everything together thoroughly and stir in a few fresh parsley leaves. Finally, turn off the heat, plate the Pasta with Venus clams, and serve immediately. If desired, finish with a little freshly grated pecorino. Buon appetito!
Tip: You can find an excellent white wine that pairs perfectly with this dish in our online shop. Feel free to take a look!
