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Prep 2 minutes
Total 10 minutes
Serves
US | Metric
Ingredients
  • 500 g fresh clams, cleaned and rinsed.
  • 3 garlic cloves, finely sliced.
  • A handful of fresh parsley, roughly chopped including the stems but keep separate from each other.
  • 70 g mixed cherry tomatoes, cut into quarters.
  • Half of a fresh red chilli, finely sliced.
  • Pinch of chilli flakes.
  • A splash of white wine.
  • Extra-virgin olive oil.
Spaghetti Vongole Spaghetti Vongole

Spaghetti Vongole

A taste of Italy in a bowl.

This is an absolute mega pasta dish, it’s really easy to make and you can be sat eating it within 10mins. 


With just a small handful of ingredients you can have yourself a stunning bit of food that when eating it will instantly transport you to a beachside restaurant in Italy.


  1. Get a large pot of water on the boil and cook the spaghetti according to the packet instructions.
  2. In a large deep frying pan add a splash of the oil and warm over medium heat. Then add the garlic, chilli, parsley stems and tomatoes. Fry for 3-4 minutes till the garlic starts to soften but without colouring too much.
  3. Next, turn the heat to high, add the clams along with the wine and give everything a good mix. Pop a lid on top and cook for a couple of minutes till the clams have opened. Any that don’t open throwaway.
  4. Add the pasta to the pan along with the remaining parsley and give it a good mix. Check for seasoning and serve immediately with a good drizzle of extra-virgin olive oil, bread for mopping up all the beautiful juices and a glass of your favourite tipple.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Spaghetti Vongole

A taste of Italy in a bowl.

This is an absolute mega pasta dish, it’s really easy to make and you can be sat eating it within 10mins. 


With just a small handful of ingredients you can have yourself a stunning bit of food that when eating it will instantly transport you to a beachside restaurant in Italy.

favorite
print
rate
Prep 2 minutes
Total 10 minutes
Serves
US | Metric
Ingredients
  • 500 g fresh clams, cleaned and rinsed.
  • 3 garlic cloves, finely sliced.
  • A handful of fresh parsley, roughly chopped including the stems but keep separate from each other.
  • 70 g mixed cherry tomatoes, cut into quarters.
  • Half of a fresh red chilli, finely sliced.
  • Pinch of chilli flakes.
  • A splash of white wine.
  • Extra-virgin olive oil.
  1. Get a large pot of water on the boil and cook the spaghetti according to the packet instructions.
  2. In a large deep frying pan add a splash of the oil and warm over medium heat. Then add the garlic, chilli, parsley stems and tomatoes. Fry for 3-4 minutes till the garlic starts to soften but without colouring too much.
  3. Next, turn the heat to high, add the clams along with the wine and give everything a good mix. Pop a lid on top and cook for a couple of minutes till the clams have opened. Any that don’t open throwaway.
  4. Add the pasta to the pan along with the remaining parsley and give it a good mix. Check for seasoning and serve immediately with a good drizzle of extra-virgin olive oil, bread for mopping up all the beautiful juices and a glass of your favourite tipple.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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