Rick Stein Spaghetti Vongole

I remember the first time I made Spaghetti Vongole — I’d just come back from a holiday in Amalfi, feeling all smug and sun-kissed, determined to keep that lemon-salty sea air vibe alive back in my flat in drizzly Manchester. I bought clams from a fishmonger I’d never been brave enough to speak to, burned the garlic (classic), and forgot to salt the pasta water. And still… it tasted phenomenal.

There’s something wild and simple about this dish. It’s a meal you can make with one pan, one pot, and zero panic. Clams do all the hard work flavour-wise — they bring the ocean straight to your plate. Rick Stein’s version? Even better. It’s honest, unfussy, and if you time it right, you’ll have dinner on the table faster than your wine can chill.

Why You’ll Love It

• Big flavour, minimal fuss — just a few ingredients, properly used.
• Dinner in 25 minutes — quicker than takeaway, and miles better.
• Fresh and fancy-feeling — ideal for date night, solo indulgence, or a little showing off.
• Great base recipe — easy to riff on (more spice, less garlic, swap the pasta).
• Light but satisfying — not one of those pasta dishes that puts you in a coma after.
• Clams = built-in sauce — no cream, no flour, just pure briny goodness.

Ingredients

• 2 large garlic cloves, finely chopped
• 1 small dried red chilli (or pinch of chilli flakes)
• ⅓ cup olive oil
• 3 lbs small hard shell clams, scrubbed clean
• 1 cup dry white wine
• 1 cup clam juice (or use more wine if you can’t find it)
• Salt, to taste
• 1 lb (450g) spaghetti or linguine
• 1 cup fresh flat-leaf parsley, finely chopped

How to Make It

Infuse your oil with garlic and chilli:

Heat the olive oil in a large pan over medium. Add the garlic and crushed chilli and let it sizzle gently until golden — no more than a minute or two. If it starts going brown, pull it off the heat — fast.

Add your clams and steam them open:

Pour in the wine and clam juice, then chuck in the clams. Cover with a lid and steam for about 5–7 minutes, giving the pan a shake now and then. As soon as they open, they’re done. Discard any that stay shut — they’ve ghosted you.

Boil your pasta like you mean it:

While the clams are cooking, boil a big pot of salted water. Cook the pasta till it’s al dente — springy, not soft. Don’t forget to reserve a mug of that starchy pasta water before draining.

Toss it all together while it’s hot:

Drain your pasta and tip it straight into the clam pan. Add the chopped parsley and a good splash of pasta water. Toss or swirl it all together — this is your sauce now. Taste it. Adjust salt if needed (some clams are naturally super briny).

Serve immediately:

Pile into bowls and pour a glass of whatever wine’s left. Crusty bread on the side? Yes, always. You’ve earned it.

Common Mistakes and How to Dodge Them

Why is my pasta dry and sticky?
You probably didn’t add enough pasta water. It’s the secret sauce ingredient — don’t skip it.

Some clams didn’t open — is that bad?
It happens. Don’t force them open. Toss them — better safe than sorry.

Why is it bland?
Check your pasta water next time — it should be salty like the sea. Also, don’t forget the parsley at the end — it lifts everything.

My garlic turned bitter.
That’s a common one. Garlic goes from golden to burnt fast. Keep the heat gentle and your eyes on it.

Storage and Reheating

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Technically you can, but clams go a bit rubbery. I wouldn’t recommend it.
• Stovetop: Reheat gently in a pan with a splash of water or wine — low heat, don’t overcook the clams.
• Microwave: Works in a pinch, but cover it and stir halfway to avoid drying out.

Frequently Asked Questions

What wine should I use?
Go for something dry and crisp — Pinot Grigio, Vermentino, or even a light Sauvignon Blanc.

Can I use mussels instead?
Yes, totally. They cook the same way and bring a similar flavour. Just as good.

What if I don’t have clam juice?
Use more wine, or a splash of good seafood stock. Even a bit of anchovy paste in water can work in a pinch.

Can I use dried parsley?
No. Please don’t. This is one of those recipes where fresh herbs really matter.

Nutrition Facts (Per Serving):

• Calories: 363.5 kcal
• Fat: 16.1g
• Carbs: 13g
• Protein: 37.9g
• Sodium: 1510.5mg
• Sugar: 0.2g

Try More Rick Stein Recipes:

• Rick Stein Chinese Pork Stew
• Rick Stein Dauphinoise Potatoes
• Rick Stein Lancashire Hot Pot