Vongole Clam Pasta

This Japanese Vongole Clam Pasta is a fusion dish that combines traditional Italian vongole pasta with Japanese flavors and ingredients.  This dish features fresh clams, garlic, butter, togarashi, and is completed with a sprinkle of dried seaweed. The pasta itself may also be swapped for low-carb shirataki noodles or another healthier option if preferred.

Keto friendly vongole clam pasta made with shirataki noodles served on a white plate.

How to make Vongole Clam Pasta?


  1. Add salt to a large pot of boiling water and cook traditional pasta such as linguine per instructions on the packaging for al dente. Drain the water out and serve in a bowl.
  2. In a large saucepan, melt butter with garlic under medium-high heat. Once melted, stir in white wine and seasoning. Bring to a boil to let the alcohol evaporate.
  3. Next add in clams, cover, and cook until opened. Top with some dried seaweed or fresh parsley and can also serve with optional lemon wedges.

Extra Flavors

Add some bottled clam juice for even more flavor into the broth!

Low Carb Variation

If using shirataki noodles, boil in water for 2 minutes and drain water very well.

What ingredients do I need to make clam pasta?


  • Clams – de-gritted manila or littleneck clams.
  • Garlic – freshly chopped.
  • White Wine – dry white wine. Good choices are Chardonnay and Pinot Grigio.
  • Butter – salted or unsalted.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Black Pepper – ground.
  • Togarashi (red pepper)Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or red pepper.
  • Dried Seaweed– shredded dried seaweed used for garnish.
  • Spaghetti – your preferred spaghetti of choice. Use Shirataki Noodles for low carb and gluten-free recipe.

What wine is best for clam pasta?

When it comes to pairing wine with vongole pasta, the traditional choice is a crisp, dry white wine with high acidity that can stand up to the briny flavors of the clams and cut through the richness of the sauce.

Chardonnay, Sauvignon Blanc, Pinot Grigio and most white blends will work great with calm and seafood pasta.

Keto friendly vongole clam pasta made with shirataki noodles served on a white plate, side view.

Looking for other Asian inspired pasta recipes?

Keto friendly vongole clam pasta made with shirataki noodles served on a white plate being picked up with a fork.

Watch How To Make It

Keto friendly vongole clam pasta made with shirataki noodles served on a white plate.

Vongole Clam Pasta

This Vongole clam pasta is a classic Italian dish with a Japanese twist. Made with fresh clams, garlic, butter, white wine, togarashi chili, and a sprinkle of dried seaweed flakes, this pasta dish is a true seafood lover's dream!
5 from 4 votes
Course: Main Course, pasta, spaghetti
Cuisine: Asian Fusion, Japanese
Keyword: clam pasta white wine, clam vongole
Prep Time: 10 minutes
Cook Time: 10 minutes
Optional Sand Purging: 30 minutes
Total Time: 50 minutes
Servings: 1
Print Recipe
Calories: 559kcal


  • 4 oz Spaghetti use shirataki noodles for low carb and gluten-free
  • 1 lbs Clams or clams of choice
  • 4 Cloves Garlic
  • 2/3 Cup Dry White Wine
  • 3 tbsp Butter
  • 1 tsp Soy Sauce
  • 1/8 tsp Black Pepper
  • 1/8 tsp Togarashi optional
  • 1/2 tsp Shredded Dried Seaweed optional garnish


  • Gather all the ingredients.
  • Cook spaghetti per package instructions. If using shirataki noodles, cook noodles for 2 minutes. Strain spaghetti of choice of all water and serve in a bowl.
  • Next, finely chop garlic into thin slices and use kitchen sheer to cut optional Dried Seaweed into shreds.
  • In a stovetop pot, add garlic and butter on high heat. Mix around the butter until completely melted.
  • Next add white wine, Soy Sauce, and black pepper. Bring broth to boil Once boiling, reduce heat to medium and cook for 2 minutes uncovered (to boil out the alcohol).
  • After 2 minutes, add calms and cover. Cook until all the shells open up, about 2-4 minutes.
  • Sprinkle optional red pepper and transfer clams on top of spaghetti. Pour the sauce to liking (we used ~6 tbsp) and garnish with Shredded Dried Seaweed. Note – if some clams do not open during the cooking process, discard them and DO NOT consume.


Calories: 559kcal | Carbohydrates: 7g | Protein: 14g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 112mg | Sodium: 1062mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1343IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 2mg
*Values Based Per Serving
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