Pasta alle vongole (Italian: [health facilityˈɡˈɡ etti alle ˈvo ŋ ɡ ole]; lit. & thinsp;'pastas with clams') is a pasta meal consisting of pastas prepared with fresh clams, coming from the seaside regions of Italy, particularly in southern Italy. The prep work usually involves garlic, parsley, olive oil, and occasionally gewurztraminer. Palourde, or carpet-shell clams (Italian: vongole veraci; pl. ), are generally used, in addition to the small Mediterranean wedge covering (Donax trunculus, likewise known as the Tellina or "bean clam"). There are numerous regional variations of the dish.
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