Spaghetti alle Vongole

  • Mains

  • Seafood

  • Italian


1kg clams

60mls olive oil

100ml dry white wine

3 sliced garlic<

1 sliced long red chilli

200g spaghetti

30g parsley

salt and pepper (only season at the end)



Place the clams in a sink of cold water and wash well to remove sand. Place the clams in a colander inside a large bowl and run cold water over it for 15 minutes. The clams will spit out any residue. Heat a large pot of salted water, add spaghetti and boil for five minutes. Strain off and coat with olive oil. Heat olive oil in a large saucepan. Add garlic and chilli until the garlic starts to brown. Add the white wine and clams, then cover the pan to steam. Once the clams have opened add the spaghetti, parsley and pepper and serve.

Brought to you by
Chris Lillico, Head Chef, Fondata 1872

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