Spaghetti alla vongole

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Prep time:

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Serves: 2

By LentillyFart



  • 1 tsp olive oil

  • 150-200g spaghetti

  • 1 splash dry white wine

  • 1 fish stock cube

  • 1 handful cherry tomatoes

  • 1 clove garlic crushed (to taste)

  • 1 pinch chilli flakes (optional)

  • 1 handful chives finely chopped

  • 1 jar vongole (small sweet clams, available from Carluccio's)


  1. Sort through your cleaned clams and if there are any that aren't tightly closed, give them a sharp tap. If they don't close, throw them away.
  2. Dissolve the stock cube in olive oil on a low heat in a large frying pan, add crushed garlic to taste, and fry gently.
  3. Quarter the cherry tomatoes and add to the pan with chopped chives and chilli flakes.
  4. Tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
  5. Cook the spaghetti and drain. Return the frying pan to the heat on fairly high and add the spaghetti. Toss to mix the ingredients, check the seasoning and pile into a bowl.

Handy Hint

Serve with a glass of ice cold prosecco and dream of being in Venice!

Additional Information

  • Summer

  • Spring

  • Main Course

  • Dairy Free

  • Shellfish

  • Pasta

  • italian

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