Speedy spaghetti with clams

Speedy spaghetti with clams

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(2 ratings)

Ready in 15-20 minutes


Serves 2
This simple Italian pasta dish uses jars of clams in tomato sauce – a great time-saver

Nutrition and extra info


  • kcal385
  • fat3g
  • saturates0g
  • carbs72g
  • sugars0g
  • fibre3g
  • protein19g
  • salt2.17g
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  • 175g spaghetti
  • 2 x 130g jars clams in tomato sauce
  • splash of wine, whatever you have
  • 1 garlic clove, finely crushed
  • handful parsley



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

  • freshly grated parmesan, to serve (optional)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Firstly, cook the pasta. Boil the kettle, then three-quarters fill a large pan with boiling water. Add some salt – the water will seethe – then coil in the spaghetti. Simmer, uncovered, for 12 mins or according to pack instructions.

  2. Meanwhile, to make the sauce, tip the clam sauce into a small pan, pour in the wine and add the garlic. Simmer for a few mins while you coarsely chop the parsley, then stir into the sauce and grind in a good amount of black pepper.

  3. Drain the spaghetti and tip into a warmed bowl. Pour in the sauce and toss well. Serve at once, with grated parmesan scattered over if you like.

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Comments, questions and tips

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27th Sep, 2009
I use tinned vongole. I cook them through in a pre-made sauce of fried onions, grated carrot, a little chopped garlic and half a leg of celery cooked into tinned tomato or fresh, if I have the time.
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