spaghetti with clams

Spaghetti with clams and gremolata

  • serves 2
  • A little effort

An easy meal with clams for two. This quick recipe makes a fresh and elegant seafood pasta. This recipe would work equally well with linguine.



  • clams 500g
  • olive oil
  • anchovy 1, rinsed
  • garlic 3 cloves, chopped
  • plum tomatoes 1 × 400g tin
  • spaghetti 150g
  • lemon 1, zested plus a squeeze of lemon juice
  • flat-leaf parsley a handful, chopped


  • Step 1

    Cover the clams with cold water and 1 tbsp of salt and leave for 5 minutes. This helps to get rid of any sand that may be inside them. In a large saucepan (one that has a fitted lid), heat 1 tbsp olive oil. Add the anchovy and garlic and cook until golden. Slightly crush the tomatoes with a fork and add to the garlic. Simmer for 10 minutes then season. Cook the pasta following the pack instructions.

  • Step 2

    Add the clams to the tomato sauce and put the lid on. Let them steam open for 5 minutes and then toss with the pasta and a squeeze of lemon. Mix the lemon zest and parsley and stir through just before serving.

Nutritional Information

  • Kcals 380
  • Fat 7.8g
  • Carbs 62.8g
  • Fibre 4.1g
  • Protein 18.6g
  • Salt 0.48g