Spaghetti Alle Vongole

This recipe for Spaghetti Alle Vongole requires very little effort for great results. This pasta dish is perfect for all the family and will make a brilliant dinner party main.


1) Add salted water to a large pan and then bring to the boil and cook the spaghetti for about 7-8 minutes following the manufacturer’s instructions until al dente.

2) While you are waiting, add olive oil to a large deep frying pan and heat over a medium heat. Add the chilli and garlic and cook for 3-4 minutes until the garlic is soft but make sure it is not coloured. Add the cleaned clams to the pan along with the wine. Cover and cook over a moderately high heat for 2-3 minutes until the clams have opened. Remove from the heat, then check and discard any clams that haven’t opened.

3) Drain the spaghetti and add to the pan with the clams and turn gently to combine. Stir in the chopped parsley and drizzle over a small amount of olive oil if it appears a bit dry. Taste, season and serve immediately.


To remove any grit from your clams soak them in iced heavily salted water for 30-40 minutes before rinsing and cooking. Before cooking, discard any broken clams or clams that remain open when gently tapped.

Anything red or too rich will definitely clash and be overpowering here so go for modest & subtle dry Italian whites such as Gavi or Verdicchio.


500g small clams - cleaned and rinsed

350g spaghetti

2 garlic cloves, finely sliced

½ tablespoon of deseeded and finely sliced red chilli

2 tablespoons of olive oil, plus extra for drizzling

Good splash dry white wine

2 tablespoons of finely chopped fresh flat-leaf parsley leaves and stems