Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Spaghetti alle vongole
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 3 tbsp olive oil
- 3 cloves garlic, peeled and finely sliced
- 1kg live clams, well scrubbed (discard any that don’t shut tightly when tapped on the side of the sink)
- 100ml dry white wine
- 150g spaghetti
- 25g butter, chilled
- a large handful parsley, finely chopped
- 1 lemon, 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.
