Spaghetti alle Vongole – Clam Spaghetti

This dish is incredibly easy to make, even though it sounds like something you might reserve for a special occasion. It is best to use live clams – we are lucky enough to live close to a great fishmonger – but if you can’t get your hands on them frozen ones will work too. Bring a taste of authentic Italy to your kitchen!
Emily and Camilla

Serves 2

Ingredients
3 tbsp olive oil

200g spaghetti
400g fresh clams
Handful cherry tomatoes
250ml white wine
3 cloves garlic
4tbsp fresh parsley
Sprinkle dried chilli flakes
1/2 lemon, juice only
Salt and pepper

(Please note: as the clams need to be covered during cooking we used a lidded frying pan but a large lidded saucepan will do as well)

1. Bring a large pan of salted water to the boil and add spaghetti (see packet for cooking time)
2. Finely chop the garlic and parsley and slice the cherry tomatoes in half.
3. If using live clams, they should be closed before cooking, give any that are slightly open a sharp tap and if they don’t close by themselves throw them away.
4. Heat half the oil in a large frying pan and add the garlic, parsley (about 3/4, save some to use as a garnish) and cherry tomatoes and leave to soften on a medium heat. Add the wine and bring to the boil before adding the clams and covering with the lid.
5. Leave covered for 3-4 minutes until the majority of the clams have opened, throw away any that haven’t. Take the clams off the heat.
6. Drain the spaghetti and combine with the clams. Toss with the remaining olive oil and season well.
7. Garnish with the chilli flakes, fresh parsley and lemon juice.

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2 responses to “Spaghetti alle Vongole – Clam Spaghetti

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