Spaghetti alle Vongole

Serves 4.

(Linguine can be used instead of spaghetti, and Mussels or tinned / frozen clams can be used.)


  • 350-400g spaghetti
  • 5 tbsp extra virgin olive oil
  • 4 garlic cloves, crushed
  • 2 large shallots, finely chopped
  • 1/2tsp dried red chilli or fresh chilli chopped (adjust to liking)
  • 800g – 1kg clams (well washed)
  • 2 tbsp chopped flat-leaf parsley
  • 50 ml dry white wine
  • Salt and pepper
  • Optional tin of tomatoes (allow and extra 10 – 15 minutes)


  • Step 1
    Cook the Spaghetti in boiling salted water until al dente, and drain.
  • Step 2
    While the spaghetti is cooking, heat the olive oil in a large pan and gently cook the garlic, shallots and chilli for 2-3 minutes until soft.
  • Step 3
    To the pan add the tomatoes and reduce down (10 -15 mins).
  • Step 4
    In a separate pan add the clams, parsley and white wine and season with salt and pepper, turn up the heat and cover with a tight-fitting lid. Cook for 4-5 minutes shaking the pan occasionally, until all the clams have opened (some may not open, so don’t overcook and discard the unopened clams).
  • Step 5
    Once cooked add the clams and juices to the other pan and stir, then add the spaghetti stir over low heat for a minute, and serve.


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