Spaghetti with Clams and Lemon

Name: Spaghetti with Clams and Lemon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Spaghetti 0.7 lb; Clams (well purged) 2.2 lbs; Lemon peel 1; White wine 2.5 oz; Parsley 1 bunch; Garlic 2 cloves; Fine salt to taste; Extra virgin olive oil to taste

it br es fr de

Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

Spaghetti alle vongole—really, really good stuff—is a classic people can't get enough of, especially in Campania, where the sea is everything. This spaghetti with clams pairs fresh seafood with a bright touch of lemon, giving it a tangy twist without overpowering the natural clam flavor.

In southern Italy, they've nailed the art of flavor balance, so you get a perfect blend of the salty clam juices and that lemon hint from both zest and juice. The trick? Keep the clam pasta recipe simple, but focus on details: you want the pasta to soak up all those moist, sea-inspired flavors without being overwhelmed. And you know what? Using zest instead of just lemon juice means you get that fresh aroma without it going too sour. Seriously, it's a small touch that makes this stand out among other seafood spaghetti dishes.

In Campania, they emphasize fresh ingredients, especially with seafood. This means clams that taste like the ocean and lemons that are super fragrant—not just any old supermarket kind. By holding back on salt and letting the clams do the work, this spaghetti alle vongole achieves a super clean and tender finish. Some folks like a bit of chopped parsley or a pinch of chili flakes if they’re feeling bold, but the main attraction? Always the blend of golden pasta, clams, and that citrus lift.

Whether you're by the coast or just dreaming of it, this clam pasta recipe captures that laid-back Italian vibe. It's no surprise it’s on many people's go-to list when they crave a quick, crispy seafood dish that's still packed with real flavor. You get that Mediterranean taste in every bite, and the whole thing is such a great example of how traditional Italian recipes can be both simple and incredibly tasty. And honestly, it is really something special.

How to prepare Spaghetti with Clams and Lemon

To prepare the spaghetti with clams and lemon, first ensure that the clams are well purged. To do this, soak them for 2 hours in salted water, then shake them to check for sand. Here you can find all the details on how to clean the clams. Take a bunch of parsley and separate the stems from the leaves. Finely chop them 1 and set aside. Without peeling the garlic, crush it with the flat side of a knife. Transfer it to a large pan along with the parsley stems and a drizzle of oil 3. Heat gently to infuse flavor.

Then add the purged clams 4, deglaze with white wine 5, and cover with a lid 6. Cook until they are fully open.

Strain the obtained liquid 7, then shell a good portion of the clams 8. At this point, cook the spaghetti in unsalted boiling water 9 for about 3 minutes.

Pour a portion of the strained liquid into the same pan used earlier 10. Transfer the spaghetti into the pan and finish cooking by allowing the pasta to absorb the liquid. If needed, add hot water 12.

If it doesn't taste flavorful enough, you can use the remaining clam liquid 13. Add the clams 14 and the chopped parsley 15.

Grate the zest of a lemon 16 and toss the pasta well. Use tongs and a ladle to form a nest of spaghetti 17 and place it on the plate. Add some clams and serve 18.