Spaghetti alle Vongole

Spaghetti alle Vongole
Serves 4
Simple Italian dish using freshly picked Clams, an utterly delicious summery super.
Cook Time
20 min
Cook Time
20 min
  1. 500g Clams / cockles
  2. 350g Spaghetti
  3. 2.5 tbspn Olive Oil
  4. 3 large Cloves Garlic - finely chopped
  5. 1 mild Red Chilli - finely chopped
  6. 100ml Dry White Wine
  7. Bunch Fat Leaf Parsley - roughly chopped
  8. 1 Lemon
  1. Wash and rinse your fresh clams ensuring they are free of dirt and 'beards' and leave in cold salted water.
  2. Put the spaghetti into a large pan of boiling salted water and cook until nearly done - a good few minutes under the rcommended cooking time.
  3. In another pan gently heat the garlic and fresh chilli in the olive oil until just softened.
  4. Drain the clams and add to the garlic pan and turn up the heat.
  5. Pour over the white wine and cook with the lid on for a few minutes, until all the clams have opened, if any stay closed discard them.
  6. Drain the spahetti and add it all to the pan of clams.
  7. Stir it in but let it sit for a couple of minutes to help absorb the juices.
  8. Finish with mixing in the fresh parsley, the zest of half the lemon and a squeeze of juice.
  9. Season to taste and serve with extra lemon wedges if needed.
  1. Other than gathering the cockles (if your lucky enough to be doing that!) this is a super fast and easy dish, have everything chopped and ready before you start - its essentail not to overcook at any stage!
  2. I was a bit confused by the apparently interchangeable use of the names 'clam' or 'cockle'...turns out they are much the same thing, the cockle being a bi-valve mollusc in the clam family, and a word used more commonly in Europe, the term 'clam' used more commonly in America.

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