Olive Magazine
Spaghetti Alle Vongole Recipe

Spaghetti alle vongole

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Vongole or clams make a classic Italian supper tossed with linguine and herbs. The clams are cooked in dry white wine, which combined with the natural clam juice make a lovely rich sauce for the pasta. Serve as a smart main for 2 or a starter for 4.

Nutrition:
NutrientUnit
kcal592
fat29.3g
saturates9.2g
carbs59.2g
fibre3g
protein22.8g
salt0.36g
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Try our spaghetti alle vongole, then check out our sardine spaghetti, asparagus and anchovy pasta, seafood spaghetti and more delicious spaghetti recipes.

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.

Check out our posh pasta recipes for dinner parties here...

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