You know that I love the Italian pasta, well actually, all Italian cuisine, especially the Neapolitan cuisine. I love the dishes of Eggplant, pizzas and pastas that eat at all hours, and sweets such as the tiramisu. And is that you could be eating Italian recipes every day without tiring me, something that I do not moves with other kitchens which I also like very much, but after a few days are very heavy.

This recipe for Italian pasta spaghetti alle vongole or spaghetti with clams, is part of the Neapolitan Mediterranean tradition although they prepare worldwide. In Italy, in the Neapolitan families, they are traditionally served at Christmas Eve dinner.

In origin, as of other many traditional recipes, is that of a humble dish that passes from generation to generation: the ingredients used were only oil, garlic, chile and parsley, and later, to improve the initial recipe, Add clams that give rise to their n ombre "vongole", which in Italian means clams.

Nothing flashy, but real ingredients that there are always in the Neapolitan colourful markets and which reflect very well the spirit of the city and its gastronomy, simplicity and tradition.

What I like about this Italian pasta recipe is that precisely, which is based on traditional Neapolitan cuisine, it is very simple to prepare and is very light. Nothing complicated or heavy sauces. What is important to make this recipe for spaghetti alle vongole or spaghetti with clams, are the ingredients: a good paste, a good olive oil and a few good clams.

And you know join to #napolicious and enjoy cooking with #PastaGarofalo, the traditional Neapolitan pasta which will help you to create a rich Italian pasta recipes. Traditional recipes from Naples that does not tire, because it has a lot flavor, and also like everyone at home.

One of my favorite Italian pasta recipes you like much certainly I hope to go to the recipe!


  • 1 package spaghetti Garofalo
  • 500 g of big clams
  • 3 green chillies
  • 4 garlic gloves
  • 50 ml extra virgin olive oil
  • 50 ml of sherry or manzanilla
  • 1 bunch of parsley
  • salt


Put the clams soaked in a bowl to loose sand. To do so place a plate upside down over a bowl. Add the clams and cover with water. Let stand for half an hour.

Finely chop the parsley and book.

Put to boil water with salt in a large saucepan. Once break to boil, we introduce the spaghetti and cook for 11 minutes over medium heat.

Meanwhile, in a large frying pan put the oil and the crushed garlic cloves (unpeeled but beaten to break them). Let Brown on medium heat so garlic to release the flavor and aroma but without burning.

Then add the clams. When open add the Sherry and leave to boil. Add half of the chopped parsley.

Drain the pasta and add to our clams. We give a few turns, we sprinkle with the rest of the chopped parsley and enjoy!

Tips and Tricks

  • You can substitute clams for clams
  • Add a few shrimp for an extra flavor
  • Preparation time: 30 minutes
  • Difficulty: easy
  • Servings: 5

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