Spaghetti Alle Vongole

June 25, 2021 / By Foodland

Spaghetti Alle Vongole

“A simple dish that I made as a college student over 20 years ago. Microwave mac and cheese doesn’t cut it and spending 10 extra minutes on this can leave you with a dish that satisfies your appetite and impresses your roommates.”
- Brandon S., Foodland 5 Ambassador
Instagram: @wehearthawaii
Course Dinner, Main Course
Cuisine Fish & Seafood, Pasta
Servings 2 Servings


  • 1 tray fresh manila clams
  • 1 package Maika`i Organic Artisanal Spaghetti
  • 3 cloves garlic(finely chopped)
  • 0.75 cup white wine
  • 2 tablespoons Italian parsley(finely chopped)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Salt


  1. Soak clams in a bowl of fresh water for about 20 minutes. This filters any sand and saltwater out of the clam shells.
  2. While the clams are soaking, boil water for Maika'i Organic Artisanal Spaghetti. Add a pinch of salt and olive oil to the water.
  3. Once the water begins to boil, add noodles and cook for about 7 minutes or until noodles are al dente.
  4. On medium heat, add olive oil and garlic cloves in a non-stick pan.
  5. When the garlic begins to brown, turn up the heat to medium. Optional: Add chili flakes for added heat and stir.
  6. Drain the clams and add to the pan. 
  7. Add the white wine to the pan.
  8. Cover and steam clams until they start to open.
  9. Place open clams in a bowl and discard any unopened ones.
  10. Remove al dente noodles from boiling water and transfer into the pan. Mix in sauce.
  11. Transfer clams into the pan. Add parsley and mix.
  12. Place in a bowl and serve.


Optional: 1 tablespoon chili flakes (substitute 1 dried chili finely chopped)
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