Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
Remove half the clams from their shells, leaving the meat with the unshelled clams. This provides less work when eating.
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.
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.