Spaghetti Alle Vongole Recipe

Spaghetti alle vongole

  • serves 2
  • Easy

Vongole or clams make a classic Italian supper tossed with linguine and herbs. The clams are cooked in dry white wine, which combined with the natural clam juice make a lovely rich sauce for the pasta. Serve as a smart main for 2 or a starter for 4.

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Ingredients

  • olive oil 3 tbsp
  • garlic 3 cloves, peeled and finely sliced
  • live clams 1kg, well scrubbed (discard any that don’t shut tightly when tapped on the side of the sink)
  • dry white wine 100ml
  • spaghetti 150g
  • butter 25g, chilled
  • parsley a large handful, finely chopped
  • lemon 1, for a squeeze of juice (optional)

Method

  • Step 1

    Bring a large pan of lightly salted water to the boil. Heat the oil in a medium pan and fry the garlic gently until softened but not coloured. Increase the heat, add the clams, pour over the wine and cover tightly with a lid. Cook for just 2-3 minutes, shaking the pan every now and then until the clams open.

  • Step 2

    Remove from the heat and, using a slotted spoon, lift the clams out and put into a bowl. Return the pan to the heat and simmer until the liquid has reduced by half. set aside.

  • Step 3

    Remove half the clams from their shells, leaving the meat with the unshelled clams. This provides less work when eating.

  • Step 4

    Add the spaghetti to the boiling water and cook for around 8-10 minutes or until only just tender, stirring occasionally to keep the strands separate. Drain in a colander.

  • Step 5

    Drop the butter into the clam and wine juice and stir into the sauce until it thickens. Return all the clams to this liquid – including those in their shells – then add the spaghetti and chopped parsley. Season with black pepper and toss well together. Serve immediately.

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Nutritional Information

  • Kcals 592
  • Fat 29.3g
  • Saturates 9.2g
  • Carbs 59.2g
  • Fibre 3g
  • Protein 22.8g
  • Salt 0.36g
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