Spaghetti vongole is an Italian classic consisting simply of spaghetti, clams and few other basic ingredients. Ready in about 20 minutes; dinner does not get easier or more delicious than this!
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250g spaghetti or linguine
3 tablespoons olive oil
1 clove garlic, halved lengthways
1/2 teaspoon chopped dried chilli pepper, seeded
1kg freshwater clams
120ml dry white wine
2 tablespoons butter
salt and pepper, to taste
4 tablespoons chopped fresh parsley
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Method Prep:10min › Cook:7min › Ready in:17min
Bring a saucepan of lightly salted water to the boil over a high heat. Add the pasta and cook according to the instructions on the packet, or until al dente. Drain.
Heat the olive oil in a lidded saucepan over a medium heat. Add the garlic and chilli pepper and cook and stir for a few minutes. Remove from the pan and set aside on a plate.
Add the clams to the pan and pour in the wine, shake the pan to ensure the clams heat through evenly. Cover and cook on a high heat until they fully open, about 4 to 6 minutes (discard the unopened ones).
To the pan, add the cooked and still warm pasta, butter, and mix. Season to taste then sprinkle with fresh parsley and serve immediately.