Spaghetti vongole recipe

By Sal Henley

A classic Italian pasta dish, this spaghetti recipe is so easy to make and will be a big hit with family and friends alike.

400g dried spaghetti
750g fresh clams (from supermarket fish counters and fishmongers), cleaned and drained
4 tbsp olive oil
3 garlic cloves, chopped
1 red chilli, deseeded and finely chopped
1 heaped tbsp capers, drained and rinsed
4 ripe tomatoes, roughly chopped
3 tbsp chopped flatleaf parsley
150ml white wine

1. Cook the spaghetti in a large pan of boiling salted water according to the packet instructions. Drain well and set aside. Meanwhile, check the clams and discard any cracked or open ones.
2. Heat the olive oil in a large deep sauté pan over a medium heat and cook the garlic, chilli, capers, tomatoes and half the chopped parsley for 1-2 minutes.
3. Pour in the wine and boil for 2 minutes. Add the clams to the pan, cover and cook for 4-5 minutes until the clams are opened. Discard any that haven’t opened.
4. Toss the clams and sauce into the spaghetti, season well with freshly ground black pepper and serve immediately, sprinkled with the remaining parsley.