Spaghetti Vongole Recipe with Original Tips from Italy

Spaghetti Vongole
Spaghetti Vongole Recipe Image © Thomas Sixt

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Here you will find my Spaghetti Vongole recipe as a step-by-step guide with lots of photos. The spaghetti with mussels is a classic of Italian cuisine and makes every connoisseur’s heart beat faster.

So that everything works wonderfully, I have documented all the preparation steps with photos. You can now fully concentrate on cooking and conjuring up a great pasta dish for your loved ones.

Also discover some cooking ideas from Italy based on the recipe, so that your pasta finds its way onto the plate authentically.

Have fun and good luck! Feel free to send me an info whether you liked it, I also answer cooking questions via the comment function at the end of the page.

1. Recipe Spaghetti Vongole

Discover the step-by-step instructions for your pasta dish with mussels below. Please note: Please sort out mussels that are closed after cooking. These are not edible. Open mussels may wander into the mouth. 🙂

Spaghetti Vongole

Instructions by Chef Thomas Sixt.

Servings 2
Calories 482
Total Time 30 Min.

Prepare spaghetti with mussels authentically, Italian, step by step.

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Spaghetti Vongole
Spaghetti Vongole Recipe Image © Thomas Sixt

Preparation Time

15 Min.

Ingredients

spaghetti

250 g spaghetti
primal salt
1 EL Olive oil

Vongole

300 g Clams – Vongole (Or mixed mussels)
2 Stück glove of garlic
200 ml dry white win
100 ml Vegetable broth
black ground pepper
Cayenne pepper
25 g
1/2 Bund Parsley

Instruction

Clams
Vongole Clams

Prepare vongole

Buy the mussels fresh.

I only got mixed mussels with Vongole.

wash mussels
Mussels being washed in a sieve.

Wash mussels

Place the mussels in cold water for 5 minutes.

Then wash on a sieve under running water to remove sand.

olive oil
Olive oil in a jug

Prepare oil

Provide olive oil.

Salt
Salt – Ursalz Himalayan Salt

Prepare salt

prepare salt.

I like to use ancient salt or Himalayan salt because it is unpurified and contains over 80 minerals.

boiling pasta water
boiling pasta water

Prepare pasta water

Place a pot of water on the stove and bring to a boil.

Season the pasta water with a tablespoon of salt and add two tablespoons of olive oil.

garlic
Garlic bulb on the cutting board.

Prepare garlic

Place the garlic bulb on the chopping board.

I used young garlic, you can recognize it by its green, fresh shoots.

Cut garlic
Cut garlic

Cut garlic

Finely dice two garlic cloves or one garlic clove and the garlic green.

Garlic cubes in the pot
Garlic cubes in the pot

Garlic cubes

Put the garlic in the pot.

I used the copper slow cooker.

This is ideal for later serving at the table.

Fry the garlic with oil
Fry the garlic with oil.

Roast garlic cubes

Sweat the garlic cubes in olive oil until light brown or lightly roast them.

Mussels in the pot
Mussels in the pot before cooking.

Add mussels

Add the mussels and leave the pot on the stove over high heat.

Deglaze the mussels with white wine
Deglaze the mussels with white wine.

Deglaze mussels

Deglaze with the white wine, optionally add the broth.

Refine the vongole and mussels with butter.
Refine the vongole and mussels with butter.

Add butter

Put some butter on the mussels.

Cook mussels with lids
Cook mussels with lids

Cook mussels

Cook the mussels with the lid on for about 8 minutes.

Place the spaghetti in the middle of the pot
Place the spaghetti in the middle of the pot

Insert spaghetti

Meanwhile, place the spaghetti in the boiling water.

Spaghetti fanned out in a pot
Spaghetti fanned out in a pot.

Throw spaghetti

Toss the noodles in a fan shape.

Spaghetti al dente test
Check spaghetti al dente with tweezers.

Cooking spaghetti

Distribute the pasta in the pot and set the timer one minute below the cooking time.

Do an al dente test and check the pasta before draining.

Pour the spaghetti into a colander and shake dry.

pass mussel broth
Strain the mussel stock.

Refine mussel stock

Pass the mussel stock through a sieve.

I do this to be able to sort out shell fragments.

You can optionally add the garlic back to the mussel stock.

cut parsley
cut parsley

Add parsley

Cut the washed parsley into fine strips.

Spaghetti with clam broth and parsley
The spaghetti with mussel broth and parsley.

Mix spaghetti

Add the drained spaghetti from the sieve to the mussel stock with the parsley.

Season with salt, pepper and cayenne pepper to taste and mix.

Serve spaghetti
Arrange spaghetti on plates.

Serve spaghetti

Arrange the spaghetti on hot plates.

Arrange the mussels and vongole on spaghetti
Arrange the mussels and vongole on spaghetti.

Arrange mussels

Place the mussels from the pot on top of the spaghetti.

Discard closed mussels, please do not eat them.

Spaghetti Vongole at the table
Spaghetti Vongole at the table.

Serve

Serve Spaghetti Vongole at the table and put the mussels in the pot on the table.

So everyone can take additional mussels or add some mussel stock to the plate.

Spaghetti vongole on the table close-up
Close-up of the served spaghetti vongole at the table.

Enjoy

Eat and enjoy the spaghetti with mussels.

As a rule, Parmesan is not served with this dish.

Mussel shells after eating
Mussel shells after eating.

Discard mussel shells

The mussel shells after the meal, we liked it very much and we wish you a good appetite.

Video

2. Calories and Nutritional Values

You can find the nutritional values summarized in the table below.

3. Cooking Ideas from Italy for Spaghetti Vongole

I have summarized some tips and ideas for an authentic Italian pasta experience here.

  1. Place the mussels in clear water for 10-15 minutes to remove sand.
  2. Rinse the mussels well in a sieve before adding them to the pot.
  3. Use really spaghetti for this dish, they are without egg and harmonize better with the seafood in general.
  4. For me, salt and olive oil belong in the pasta water, just like at Mamma’s in Italy.
  5. The pasta water may taste like seawater, so go ahead and spice it up!
  6. Garlic finely cut and not chop, chopped garlic becomes bitter in taste.
  7. Young garlic with green shoots is first choice, it tastes finer.
  8. Sweat or roast garlic in olive oil until light brown. This gives the typical taste that we also know from spaghetti aglio e olio.
  9. Use for deglazing an Italian, dry white wine price category from 5 euros.
  10. You can add vegetable stock to the mussel stock.
  11. Cook the pasta well “al dente” (a bit firmer than usual), because you will still mix it with the boiling mussel stock and the pasta will drag slightly.
  12. Freshly chopped parsley goes with this dish, flat leaf parsley is better than curly parsley.

The classic is served without parmesan. If you still want to eat cheese with it, that’s totally fine!

Parmesan tip for spaghetti vongole from chef Thomas Sixt

4. More Spaghetti Recipe Ideas

Comments, Cooking Questions and Answers

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