Spaghetti Alle Vongole Recipe With Samphire

Spaghetti alle vongole with samphire

  • serves 2
  • Easy

Spaghetti alle vongole or clams makes a classic Italian supper. The clams are cooked in dry white wine, which combined with the natural clam juice and samphire make a lovely rich sauce for the pasta.

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Ingredients

  • olive oil
  • garlic 2 cloves, peeled and finely sliced
  • clams 1kg, well scrubbed
  • samphire 90g
  • dry white wine 100ml
  • spaghetti 150g
  • butter 25g, chilled
  • parsley a large handful, finely chopped

Method

  • Step 1

    Bring a large pan of salted boiling water to the boil. Heat 3 tbsp oil in a medium pan and fry the garlic gently until softened but not coloured. Increase the heat, add the clams and samphire, 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 and samphire out into a bowl. Return the pan to the heat and simmer until the liquid has reduced by half.

  • Step 3

    Meanwhile, add the spaghetti to the boiling water and cook for 8-10 minutes or until only just tender, stirring occasionally, then drain. Remove half the clams from their shells, leaving the meat with the unshelled clams.

  • Step 4

    Drop the butter into the reduced clam and wine juice and stir until it thickens. Return the clams and samphire to the liquid, then add the spaghetti and chopped parsley. Season with black pepper and toss.

Check out our best clams recipes here...

Clams in Garlic Butter Recipe with Soda Bread

Nutritional Information

  • Kcals 707
  • Fat 30.3g
  • Saturates 9.3g
  • Carbs 55.9g
  • Sugars 2g
  • Fibre 5.3g
  • Protein 41g
  • Salt 5g
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