This clam linguine recipe, a twist on the classic spaghetti vongole, was written by Sabrina Ghayour, inspired by her travels in Venice. She says: "I quickly fell head over heels in love with this Italian city and its wonderful history and culture. But its food and traditions are what inspire me most. Venice was once one of the most important trading posts in the world, bringing all kinds of unusual ingredients into Europe from the east and beyond. The Rialto market spins me into sensory overload: there are shrimps, clams, snails and wonderfully fresh fish, and an array of colourful fruits and vegetables. Spaghetti alle vongole is hands down my favourite pasta and I eat it daily in Venice, sometimes even twice. This version is quite different but with a nod to the old Venetian love for importing spice, I felt it to be a perfectly respectable homage to the classic."

For more seafood spaghetti inspiration, try our linguine alle vongole, seafood linguine, seafood spaghetti, crab linguine and spicy prawn linguine.


  • 400g linguine or spaghetti
  • 2 tbsp olive oil
  • 6 large cloves garlic, thinly sliced
  • 3 fingers (about 6-7cm each) fresh turmeric, washed and very finely grated
  • 1 tsp dried chilli flakes
  • 1kg clams, cleaned
  • 250ml white wine
  • 100g salted butter, diced
  • 200g baby plum tomatoes, halved
  • a small bunch coriander, roughly chopped, including stalks


  • STEP 1

    Cook the pasta in a large pan of salted boiling water until just al dente. Drain, reserving some of the cooking water.

  • STEP 2

    Meanwhile, heat the olive oil in another large pan and stir in the garlic, turmeric and chilli flakes, letting them sizzle gently for 1-2 minutes. Add the clams, stirring quickly to coat. Season generously then add the wine and stir again. Cover with a lid and leave for a couple of minutes to cook.

  • STEP 3

    Take off the lid, stir again and tip in the pasta, the butter, tomatoes and a couple of spoonfuls of the pasta cooking water. Stir and allow the liquid to reduce slightly and coat the pasta. Taste and season again, if needed, then toss through the coriander and serve immediately.


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