The main seafood in spaghetti alle vongole is clams.
The Italian name means “spaghetti with clams,” and the dish is associated especially with the coastal regions of southern Italy. Its classic ingredients include spaghetti, fresh clams, garlic, parsley, and olive oil. White wine may also be added, depending on the recipe.
Two familiar versions are found in Italy. Vongole in bianco is prepared without tomatoes, while vongole in rosso includes tomatoes and is more common in some southern variations. As the clams cook, they open and release flavorful liquid that becomes part of the sauce.
Scallops, shrimp, and mussels can appear in other seafood pasta dishes, but they are not the defining ingredient of spaghetti alle vongole. Cream and grated cheese are also common in some adaptations outside Italy, although traditional Italian versions generally emphasize the briny clams, olive oil, garlic, and pasta.