classics, easy, italian, quick

spaghetti vongole


Spaghetti Vongole is another one of the Italian classics which is quick and easy to make. It combines the delicate flavour of the clams with olive oil, parsley and a hint of garlic.


spaghetti vongole
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500 g spaghetti or capellini
50 g salt for the pasta
5 litres water for the pasta
1 kilo clams washed
3 tablespoons olive oil extra virgin
1 tablespoon parsley chopped finely
2 tomatoes chopped
1 clove garlic quartered
pepper freshly ground
  1. Carefully wash the clams under running water to remove any sand.
  2. Place a large pan over medium heat and add half the olive oil. When the pan is hot, add the clams, cover with a lid and cook for 5 minutes or until the clams open. Remove from the heat and strain the liquid into a bowl. Place the clams in a separate bowl, discard which have not opened and cover to keep warm.
  3. Bring the pasta water to boil in a large pot and add the salt.
  4. Add the pasta to the pot and follow the instructions on the packet for the cooking time.
  5. Add the remaining olive oil to the pan and fry the garlic until it is golden brown. Remove the garlic, add the tomatoes and the clam cooking liquid, cover and cook for about 5 minutes. Season to taste with salt and remove from the heat.
  6. When the pasta is cooked, add it to the sauce together with the clams. Toss well and serve immediately with a garnish of parsley and freshly ground black pepper.

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