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Spaghetti Alle Vongole


This is one of my all time favourite pasta recipes that can be cooked in roughly 15 minutes. My husband and I got married in Capri and while we were there we ate this gorgeous dish so many times. Some people cook it with fresh tomatoes (which I love too) but I thought I’d keep it with chilli, garlic, parsley and white wine. Clams are relatively inexpensive and this recipe doesn’t require too many ingredients. I had everything in my store cupboard and enough wine in the fridge. All I had to do was buy the clams. You may think that this isn’t a family friendly recipe, but interestingly kids enjoy eating clams and mussels as it’s good fun and messy!


Serves 4⠀



350g spaghetti⠀

2 tbsp olive oil, plus extra for drizzling⠀

1 chilli deseeded and finely sliced red chilli ⠀

4 garlic cloves, finely chopped ⠀

500g small clams, cleaned and rinsed⠀

Generous splash dry white wine ⠀

2 tbsp finely chopped fresh flatleaf parsley leaves and stems⠀



Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions until al dente.⠀

Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the chilli and garlic and cook for 3-4 minutes until the garlic is soft but with no colour. Add the cleaned clams to the pan along with the wine. Cover and cook over a fairly high heat for 2-3 minutes until the clams have opened. Remove from the heat, then pick out and discard any clams that haven’t opened.⠀

Drain the spaghetti and add to the pan with the clams, stirring gently to combine. Add the chopped parsley and drizzle over a little olive oil if it looks too dry. Season and serve immediately.⠀

Top tip....⠀

To remove any grit from your clams, soak them in very cold salted water (it should taste as salty as the sea when you lick your finger) for 30-40 minutes before rinsing and cooking. Before cooking, discard any broken clams or clams that remain open when gently tapped.⠀

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