Spaghetti Vongole

by MrHughesReviews


  • 1 kg clams (I like frozen Big & Juicy ones from Ocado or Waitrose – that’s the brand not the descriptive, though they are! Defrost before use)

  • 1 bunch fresh flat-leaf parsley

  • 4 cloves garlic – crushed

  • 16 cherry tomatoes

  • Glass white wine

  • 400 g dried spaghetti 

  • sea salt

  • freshly ground black pepper

  • extra virgin olive oil

  • A little fresh red chilli to taste

Put a pan of salted water on to boil.  When it reaches boiling point add your dried spaghetti and cook according to the instructions to an al dente texture.  When almost ready, place a large saute pan with a lid on a high heat and let it heat up. Roughly chop the parsley leaves and set aside. Peel and chop the garlic, halve the cherry tomatoes and have your wine ready. Coat the saute pan generously with extra virgin olive oil and add the garlic, some parsley (reserving some for garnishing the dish later)  and a good pinch of salt and pepper. Add the finely sliced fresh chilli and the quartered cherry tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven’t opened, though I find with these frozen clams I have very few wasted clams!

Drain your pasta and then add to the tomato and clam mix, stir well to cover the pasta in sauce and spread the clams evenly and serve immediately, finishing with the remaining chopped flat leaf parsley


A delicious and speedy supper!