Try our spaghetti alle vongole, then check out our sardine spaghetti, asparagus and anchovy pasta, seafood spaghetti and more delicious spaghetti recipes.
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
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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.
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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.
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Step 3
Remove half the clams from their shells, leaving the meat with the unshelled clams. This provides less work when eating.
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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.
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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.
Nutritional Information
- Kcals 592
- Fat 29.3g
- Saturates 9.2g
- Carbs 59.2g
- Fibre 3g
- Protein 22.8g
- Salt 0.36g
