Bucatini Alle Vongole in Bianco

Bucatini with Clams and Chili Breadcrumbs is a briny, garlic-forward seafood pasta where silky noodles are coated in a glossy white wine clam sauce and finished with spicy, crunchy toasted breadcrumbs. The clams stay tender, the sauce is light but deeply flavorful, and every bite balances chew, softness, and crisp heat. It feels like a restaurant-level pasta that still comes together with a handful of thoughtful steps.

Why You'll Love Bucatini Alle Vongole ❤️

This pasta gives you the pleasure of a classic clam sauce with a little extra texture and heat on top. Purging the clams properly keeps the sauce clean and bright, so all you taste is the ocean and white wine instead of grit. Chili breadcrumbs add a crunchy, spicy counterpoint to the silky bucatini and tender clams, making every forkful interesting. It is straightforward enough for a cozy night in but special enough to serve to guests.

Tips and Tricks

• Take the time to purge the clams thoroughly - it is the key to a grit-free, clean-tasting sauce.
• Keep the garlic at a gentle sizzle so it turns lightly golden without burning, which would make the sauce bitter.
• Pull the pasta slightly before al dente so it can finish cooking in the clam sauce and absorb flavor.
• Add pasta water in small amounts and toss constantly to build an emulsified, glossy sauce rather than a watery one.

Variations

• Swap bucatini for spaghetti or linguine if that is what you have on hand.
• Add a handful of halved cherry tomatoes to the skillet with the wine for a lightly sweet, jammy element.
• Finish with a squeeze of lemon juice at the end for extra brightness if you like a sharper, more citrusy sauce.

Substitutions

• Fresh small clams → chopped canned clams plus bottled clam juice (the flavor will be less delicate but still satisfying).
• Bucatini → spaghetti, linguine, or fettuccine with a similar cook time and thickness.
• Panko breadcrumbs → fresh breadcrumbs from day-old bread for a slightly softer but still toasty crumb.

Best served with

• A simple green salad dressed with lemon and olive oil.
• Warm crusty bread or focaccia to soak up any extra sauce.
• A chilled glass of dry white wine that matches the wine in the sauce.

How to Store Leftovers

Store leftover pasta and clams in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat with a splash of water or additional olive oil, tossing until just warmed through so the clams do not overcook. For best texture, enjoy the chili breadcrumbs freshly toasted and add more on top after reheating if needed.

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Bucatini with Clams and Chili Breadcrumbs

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Briny clams, silky bucatini, and spicy toasted chili breadcrumbs in a glossy white wine and garlic sauce - an Italian-inspired pasta that tastes like a seaside trattoria at home.

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Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 2

Course: Dinner, Pasta, Seafood

Cuisine: Italian

Calories: 908

Ingredients Equipment Method Nutrition

Ingredients

  

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• 2 lb clams
• 1 tablespoon polenta
• 4 tablespoon extra-virgin olive oil
• 2 medium cloves garlic
• ⅛ teaspoon red pepper flakes
• ½ cup dry white wine
• 8 oz bucatini pasta
• 1 tablespoon unsalted butter
• ¼ cup fresh parsley leaves
• ½ cup panko breadcrumbs
• ¼ teaspoon red pepper flakes
• ½ teaspoon lemon zest
• 1 pinch kosher salt
• 3 tablespoon kosher salt

Equipment

• Large Mixing Bowl
• Colander
• Large skillet with lid
• Small Skillet
• large pot for boiling pasta
• Tongs
• Slotted spoon
• Measuring cups and spoons
• Fine Mesh Strainer
• Microplane or fine grater

Method

 

Purging the Clams

1. Fill a large mixing bowl with cold water and whisk in polenta until dispersed, then add the clams and let them soak for 30 minutes.
2. Lift the clams out of the water and set them aside; discard the sandy water. Refill the bowl with fresh cold water, return the clams, and soak for another 30 minutes.
3. Repeat this soaking and draining process for 2 - 3 cycles until there is no visible sand at the bottom of the bowl. Discard any clams that stay open and do not close when tapped firmly.
4. Rinse the purged clams under cold running water, drain well, and set aside.

Make the Chili Breadcrumbs

1. Heat a small skillet over medium heat and add olive oil.
2. Add panko and a pinch of kosher salt, then cook, stirring frequently, until the breadcrumbs are evenly golden and crisp, about 3 - 4 minutes.
3. Stir in red pepper flakes and lemon zest, toast for 10 - 15 seconds just to bloom the aromatics, then transfer the breadcrumbs to a plate to cool and stay crisp.

Cook the Clams and Sauce

1. In a large skillet, combine olive oil, sliced garlic, and red pepper flakes. Set over medium heat and cook, stirring occasionally, until the garlic is lightly golden at the edges and fragrant, about 3 - 5 minutes, adjusting the heat as needed to keep it gently sizzling without burning.
2. Add white wine and bring to a simmer, then add the clams and immediately cover the skillet. Increase the heat to high and cook, checking every 30 seconds and transferring clams to a large bowl with tongs or a slotted spoon as they open, until all clams have opened, about 4 - 5 minutes in total.
3. Remove the skillet from the heat and let the clams cool just enough to handle, then remove the meat from most of the shells, keeping a few clams shell-on for garnish. If any clam meat is very large, roughly chop it into bite-size pieces. Strain the clam cooking liquid through a fine mesh strainer back into the skillet to remove any sand or grit.

Cook the Pasta and Finish

1. Bring a large pot of water to a rolling boil and season with kosher salt for about 1 % salinity (for roughly 12 cups of water, use 3 tablespoon salt).
2. Add bucatini and cook until just shy of al dente, about 1 minute less than the package instructions, then reserve at least 1 cup of the starchy pasta water.
3. Using tongs, transfer the bucatini directly from the pot into the skillet with the strained clam liquid, along with a few tablespoons of pasta water. Set the skillet over high heat and cook, tossing and stirring quickly, until the liquid reduces and begins to form a light, glossy coating on the noodles.
4. Add butter and all of the clam meat, including the reserved shell-on clams, then toss gently until the butter melts and the clams are heated through, about 1 minute.
5. If the sauce looks tight or greasy, add more pasta water 1 - 2 tablespoons at a time, tossing between additions, until it looks silky and lightly creamy from the emulsified starch.
6. Taste and adjust seasoning with additional salt if needed, then remove from the heat and stir in parsley and a drizzle of fresh olive oil.

To Plate

1. Twirl portions of bucatini into warm shallow bowls, forming tall nests of pasta.
2. Arrange the shell-on clams on top of each portion and spoon any remaining sauce from the skillet over the pasta.
3. Finish each bowl with a generous shower of chili breadcrumbs and an extra drizzle of olive oil if desired, then serve immediately.

Nutrition

Calories: 908kcalCarbohydrates: 104gProtein: 28gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 35mgSodium: 10654mgPotassium: 418mgFiber: 5gSugar: 5gVitamin A: 1133IUVitamin C: 11mgCalcium: 104mgIron: 4mg

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