Spaghetti vongole recipe

Pinterest LinkedIn Tumblr +

I admit, when we were shooting these pictures, I was turning my nose up, but I wolfed the lot. This really punches above its weight. The sauce is so flavoursome one of my favourites. I now have a wee stash of jars of clams always on hand which, for a girl brought up on spaghetti hoops and toast, is quite something.

  • Yield: 4 Servings


  • 4 tbsp olive oil
  • 6 garlic cloves, crushed
  • 400 g can chopped tomatoes in juice
  • 1 lb (450 g) dried spaghetti
  • 2 x 250 g jars clams in brine (vongole), drained
  • salt and freshly ground black pepper
  • handful of parsley leaves, chopped (optional)
How to Make It
  1. Pour the oil into a heavy-based frying pan over a medium heat. Fry the garlic, stirring the whole time, until translucent but not brown.
  2. Now tip in the chopped tomatoes and cook over a medium-low heat, uncovered, for 15 minutes, or until the oil and tomatoes have separated.
  3. After the tomato sauce has been cooking for about 10 minutes, cook the spaghetti according to the packet instructions.
  4. Once the tomato sauce is cooked, add the clams and cook gently until heated through, seasoning well.
  5. Drain the pasta, add it to the sauce, and toss very well.
  6. If you have some parsley, stir it in now. Please find some!

Comments are closed.