Spaghetti with clams

    35 min

    This popular trattoria dish is easily made at home. A classic tomato sauce, flavoured with chilli and fresh herbs in true Italian style, is delicious with clams, especially if tossed with perfectly cooked spaghetti. Serve with chunks of ciabatta bread and a green salad – and a glass of red wine.

    6 people made this

    Serves: 4 

    • 1 tbsp extra virgin olive oil
    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 1 small fresh red chilli, seeded and chopped
    • 150 g (5½ oz) chestnut mushrooms, chopped
    • 1 can plum tomatoes, about 400 g
    • 1 tbsp chopped fresh basil
    • 1 tbsp chopped parsley
    • ½ tsp sugar
    • 340 g (12 oz) spaghetti
    • 48 clams in their shells, about 900 g (2 lb) in total, rinsed
    • 4 tbsp red or white wine

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the oil in a medium-sized saucepan, add the onion, garlic and chilli, and cook over a moderate heat for 5 minutes. Stir in the mushrooms and cook for 2 minutes, then add the tomatoes and their juice, crushing them down with a wooden spoon. Sprinkle in the basil, parsley and sugar and stir. Cover and simmer for 10 minutes.
    2. Meanwhile, cook the spaghetti in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain the pasta in a colander.
    3. Put the empty pasta pan back on the heat, add the clams and splash in the wine. Tip the pasta back in. Cover and cook for 3 minutes, shaking the pan occasionally. All the shells should have opened; discard any clams that remain shut.
    4. Pour the tomato sauce into the spaghetti and clam mixture, and stir and toss over the heat for 1–2 minutes or until it is all bubbling. Season with salt and pepper to taste, then serve.

    Another idea

    Make a tomato, olive and caper sauce with canned clams. Heat 2 tsp extra virgin olive oil in a saucepan and fry 2 rashers of unsmoked lean back bacon, rinded and chopped. Add 1 chopped onion, 1 small red pepper, seeded and chopped, and 1 chopped garlic clove. Cook for 5 minutes, then add a can of tomatoes, about 400 g, with the juice, crushing them down. Cover and cook for 10 minutes. Stir a can of baby clams in brine, about 280 g, into the tomato sauce (with the brine), and add 8 black olives, roughly chopped, 1 tbsp capers and a handful of freshly torn basil leaves. Season with black pepper. Simmer for 2 minutes, then serve the sauce over the spaghetti.

    Plus points

    Clams are a good source of phosphorus, needed for healthy bones and teeth. * Contrary to popular belief, pasta is not a ‘fattening’ food. It is only when excessive amounts of oil, cream or butter are added to the accompanying sauces that the calorific value is considerably increased. Spaghetti has a low Glycaemic Index. * All mushrooms are a good source of copper, which has many important functions, including maintaining healthy bones and helping to prevent anaemia by improving the absorption of iron from food.

    Each serving provides

    Excellent source of copper, iron, niacin, vitamin B1, vitamin B6. Good source of folate, potassium, vitamin C, zinc. Useful source of calcium, vitamin A, vitamin E.

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    Reviews in English (1)


    delicious and easy to make.  -  30 May 2010