Spaghetti alle vongole

Spaghetti alle vongole

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(1 ratings)

Prep: 15 mins Cook: 12 mins


Serves 2 - 2
This light dish makes a perfect midweek supper treat

Nutrition and extra info

Nutrition: per serving

  • kcal409
  • fat13g
  • saturates2g
  • carbs56g
  • sugars5g
  • fibre3g
  • protein16g
  • salt0.1g
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  • 140g spaghetti
  • 500g fresh clams in shells
  • 2 ripe tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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26th Apr, 2016
No tomatoes and no wine in this recipe. Garlic doesn;t have to be chopped, can be kept whole. here the orginal italian recipe:
26th Apr, 2016
No tomatoes and no wine. the only clams that can be used are Manila or Veraci clams. here the original, legit, italia recipe:
16th Apr, 2014
Absolutely delicious, quick and simple to make. Be generous with the herbs, and don't limit yourself to parsley.
21st Apr, 2011
This is by far the best 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!
19th Jul, 2009
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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