Spaghetti Alle Vongole

The Fish Society | 30.11.2023

Spaghetti con Vongole

Serves 4


  • 200g shelled clams or 700g whole clams or more if you're feeling generous. If using whole clams, folllow on pack instructions. Open each clam with a twist of a knife.
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 30 ml (2 tbsp) olive oil
  • half a can of chopped tomatoes
  • 1 glass white wine
  • salt and pepper
  • 200g (7 oz) spaghetti
  • 15g (1/2 oz) butter
  • 2 tbsp freshly chopped parsley


  1. Boil a pan of hot water for the spaghetti. Add a tiny amount of oil.
  2. Heat the oil in a large frying pan. Cook onion and garlic over a low heat for 7 minutes.
  3. When pan 1 boils, add spaghetti. 
  4. Add tomatoes, white wine and seasoning to pan 2. Simmer for 10 minutes. Add the clams and stir through. Time against the spahetti - they will need a max of 8 minutes.
  5. When spaghetti is ready, drain it and add a little melted butter.
  6. Combine spahghett with clam sauce and parsley.
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