Angela Hartnett’s recipe for spaghetti alle vongole requires minimum effort for maximum results. This pasta dish makes for a GREAT dinner party main.
If this recipe has given you a taste for cooking with clams, try our saffron and chorizo steamed clams recipe next.
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Ingredients
- 350g spaghetti
- 2 tbsp olive oil, plus extra for drizzling
- ½ tsp deseeded and finely sliced red chilli
- 2 garlic cloves, finely sliced
- 500g small clams, cleaned and rinsed
- Good splash dry white wine
- 2 tbsp finely chopped fresh flatleaf parsley leaves and stems
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Method
- Bring a large pan of salted water to the boil and cook the spaghetti for about 7-8 minutes according to the packet instructions until al dente.
- Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the chilli and garlic and cook for 3-4 minutes until the garlic is softened but not coloured. Add the cleaned clams to the pan along with the wine. Cover and cook over a fairly high heat for 2-3 minutes until the clams have opened. Remove from the heat, then pick out and discard any clams that haven’t opened.
- Drain the spaghetti and add to the pan with the clams, turning gently to combine. Stir in the chopped parsley and drizzle over a little olive oil if it looks a bit dry. Taste, season and serve immediately.
Nutrition
- 439kcals Calories
- 10.1g (1.5g saturated) Fat
- 18.1g Protein
- 65.3g (2.1g sugars) Carbs
- 4.9g Fibre
- 1.4g Salt
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