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| Alternative names | Spaghetti con le vongole |
|---|---|
| Course | Primo (Italian pasta course) |
| Place of origin | Italy |
| Region or state | Campania |
| Main ingredients | Spaghetti, clams, parsley, extra virgin olive oil, garlic |
Spaghetti alle vongole (Italian: [spaˈɡetti alle ˈvoŋɡole]; lit. 'spaghetti with clams') is a pasta dish consisting of spaghetti cooked with fresh clams. It is a traditional dish originating from the coastal regions of southern Italy, particularly Naples and the Campania region. The preparation typically involves garlic, parsley, olive oil, and occasionally white wine. Palourde, or carpet-shell clams (Italian: vongole veraci; pl.), are commonly used, along with the small Mediterranean wedge shell (Donax trunculus, also known as the Tellina or "bean clam"). There are numerous regional variations of the dish.