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cooked open clams
  • mains

Spaghetti alle vongole

This is a classic simple pasta recipe which is all about the taste of the sea.

Spaghetti alle vongole ( baby clams )has its origins in the Bay of Naples. It is a classic of cucina povera ( the food of the poor )in which a few simple ingredients produce a masterpiece. The star ingredient, the vongole, have to be super- fresh and top quality. I like to use Coffin Bay clams from South Australia as their flavour is exceptional and they are wild- caught .

  • Ingredients
  • for 4-5 people
  • 500 gr linguine pasta
  • 1 kg vongole ( baby clams )
  • 1/2 bunch Italian parsley, chopped
  • 1 chilli some seeds and filament removed, chopped
  • 3-4 cloves of garlic finely sliced
  • 6-7 tablespoons virgin olive oil
  • salt and pepper to taste
  1. put the vongole in a saucepan with lid

  2. add 3/4 cup of water and cook on high heat just long enough for the clams to open

  3. strain them, keeping all the liquid, discard half the shells

  4. using a large fry pan, gently fry the garlic, parsley and chilli in a little olive oil

    garlic, chilli and parsley frying in a fry pan
  5. now add the liquid from the vongole and simmer for a few minutes

    liquid simmering in pan with garlic, parsley and chillies
  6. add the shelled and whole vongole and taste for salt, add pepper

  7. in the meantime cook the pasta in plenty of salted water until 'al dente'

    pasta held in a pasta spoon
  8. with a pasta spoon pick up the linguine and add them to the vongole mixture in the pan

    pasta on top of the vongole mixture
  9. add the olive oil, mix well and serve

  10. Buon appetito!!!

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