Spaghetti alle vongole

Spaghetti alle vongole

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(1 ratings)

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Cooking time

Prep: 15 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 2 - 2

This light dish makes a perfect midweek supper treat

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
409
protein
16g
carbs
56g
fat
13g
saturates
2g
fibre
3g
sugar
5g
salt
0.1g

Ingredients

  • 140g spaghetti
  • 500g fresh clams in shells
  • 2 ripe tomatoes
  • olive oil
  • 1 fat garlic clove chopped
  • 1 small or half a large fresh red chilli finely chopped
  • splash white wine (about half a small glass)
  • chopped parsley

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Method

  1. Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
  2. Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.

Recipe from Good Food magazine, April 2006

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Comments

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momuloe's picture

Absolutely delicious, quick and simple to make. Be generous with the herbs, and don't limit yourself to parsley.

hdiala's picture

This is by far the best recipe....it was so delicious. To add a personal touch and honestly to break down that heat that burst in the plate because of the chili quantity I chopped in; I added a dash of fresh cream.... Amazingly good! It is the best hot starter for any romantic dinner!

tastytitbits's picture
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I made this for my husband and some friends a few nights ago and they all raved about it. I doubled the quantities (trebled the amount of spaghetti) and the only extra thing I added was a bit of dill along with the parsley. It is a perfect summer evening meal and I will definitely make it again. I never rate anything as five star but this is 99.9% so as close as can be!

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