Bringing back the summer holidays - Spaghetti Vongole

Autumn is here. The thick jumpers are taken out of the cellar, the deck chairs are stored, the last bit of sun cream dries up in the tube. Fog, short phases of the day, tristesse.
Luckily it's Saturday, "at least it's the weekend" I think, and since the fridge is empty, I go grocery shopping.

I stroll somewhat spiritlessly through the aisles of the supermarket, past bags of red cabbage, sauerkraut, cabbage, pumpkin and birdseed. The vegetable section is no inspiration today either. A quick glance over the bread display, quickly on past the fish counter and - wait - back to the fish counter: the friendly gentleman on the other side of the glass wall has actually placed a net with freshly caught clams in the display - flashback!
Suddenly I find myself in the Italian summer, sitting in a Ristorante right on the beach, the sound of the sea in my ear, it's hot and the waiter hands me a plate with verve and a "prego, buon appetito": Spaghetti Vongole.

Back in the here and now. After the three sentences "A net of Vongole, please", "no, that's all" and "thank you, have a nice weekend too" I hurry home.
The autumn blues are forgotten, the leaves on the street are a golden sandy beach and my shoes are not wet from the rain, but from the spray in the harbour, and the water running down my throat...

Spaghetti Vongole

5 from 1 vote
Recipe by pastabro Course: GeneralCuisine: ItalianDifficulty: Medium


Prep time




Cooking time


Total time



Spaghetti Vongole, a tribute to sun, beach and sun cream.


  • 800 g 800 Clams

  • 2,5 dl 2,5 White wine

  • 1 1 Onion

  • 3 3 Garlic clove

  • 1 bunch 1 Parsley

  • Extra virgin olive oil

  • Salt and Pepper


  • First I make the dough for the spaghetti.
    While the dough is resting, I put the mussels in salt water for about 15min and then rinse them well again.
    Now I use the pasta machine to roll the dough into sheets, cut them into spaghetti and put them aside.
  • Finely chop the onion, garlic cloves and parsley and gently fry with a little olive oil over a low to medium heat (Soffritto).
    It is best to use a large frying pan for this.
  • In a second pan, sauté the mussels with olive oil over medium-high heat for 2-3min. Turn well. Then deglaze with the white wine, cover and simmer for 5min over reduced heat.
  • Then remove the vongole and set aside. Add the vongole wine stock to the onion-garlic-peterli mix in the first pan and let it boil down for a few minutes. This is also the time to put on the water for the spaghetti.
  • During this time, it is recommended to remove the mussels that are still closed after cooking, as they are not eatable.
  • Add the fresh spaghetti to the boiling water.
  • Meanwhile, season the sauce with salt and pepper and reduce the heat. Now add the mussels to the sauce and let them warm up again. Once the spaghetti is al dente, add it to the sauce and mix well.
  • Now just serve and enjoy - come in Italia.

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