Spaghetti Alle Vongole #TrickyFishy

A classic vongole for four hungry folk!


  • 1kg clams
  • 350g of spaghetti
  • 3 tbsp of extra virgin olive oil
  • 3 garlic cloves, sliced
  • 1/2 red chilli, deseeded and finely diced
  • Small glass of white wine
  • 1 handful of parsley, chopped
  • salt


  1. Cook the spaghetti, until its al dente.
  2. Heat olive oil in a large frying pan with a lid. Gently sauté the garlic slices and fresh chilli until soft but not coloured.
  3. Add the clams to the pan followed by the white wine. Turn up the heat and cover with a lid.
  4. Shake the pan every 20 seconds or so, after a couple of minutes the clams should be cooked – you know because they have opened up. Take the pan off the heat and discard any clams which haven’t opened.
  5. Drain the pasta – keeping some of the cooking liquid, Toss the spaghetti through the white wine and clam sauce until well-coated, adding some of the reserved cooking water if needed.
  6. Stir through the fresh parsley and leave for a minute or two for the pasta to absorb the flavours. Serve with a crisp glass of white wine.

Perfect on a summers evening!