Pasta alle vongole (Italian: [health clubˈɡˈɡ etti alle ˈvo ŋ ɡ ole]; lit. & thinsp;'pastas with clams') is a pasta meal consisting of spaghetti cooked with fresh clams, originating in the seaside regions of Italy, especially in southerly Italy. The preparation commonly includes garlic, parsley, olive oil, and sometimes white wine. Palourde, or carpet-shell clams (Italian: vongole veraci; pl. ), are generally utilized, in addition to the tiny Mediterranean wedge covering (Donax trunculus, additionally referred to as the Tellina or "bean clam"). There are various local variations of the recipe.
.