Spaghetti vongole

Name: Spaghetti vongole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian recipes

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

Ingredients

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

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

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.
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.
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.
Toss the clams and sauce into the spaghetti, season well with freshly ground black pepper and serve immediately, sprinkled with the remaining parsley.

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.
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.
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.
Toss the clams and sauce into the spaghetti, season well with freshly ground black pepper and serve immediately, sprinkled with the remaining parsley.

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Wendy Lewis says:

28th Jun 2015 at 1:52 pm

I love this recipe because…it reminds me of wonderful holidays in Italy, and one particular birthday when I had this meal in a restaurant overlooking the Marina on Capri – pure bliss!

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abby ban says:

29th May 2015 at 1:40 pm

I love this recipe because it reminded me of my trip to Italy – Sicily and all I have eaten there is Spaghetti Vongole! And now I am able to recreate the sweet memory with this recipe x

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