Spaghetti Vongole Recipe

As we step into colder months, a taste of the Mediterranean can bring a little sunshine to the table, and nothing does it better than a bowl of Spaghetti Vongole. This simple yet flavour-packed Italian classic combines fresh clams, aromatic garlic, and a hint of chilli, creating a light but luxurious dish that’s perfect for cosy dinners. With just a few fresh ingredients, it’s quick to prepare and brings a touch of Italian seaside flair to winter evenings.

Ingredients

350g spaghetti

450g fresh clams, cleaned

3 tablespoons olive oil

3 cloves garlic, minced

1/4 teaspoon red chilli flakes (adjust to taste)

1/4 cup dry white wine

1/4 cup fresh parsley, chopped

Salt and black pepper to taste

Method

Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.

In a large pan, heat the olive oil over medium heat. Add the minced garlic and red chilli flakes. Sauté until the garlic is fragrant but not browned.

Add the cleaned clams to the pan and pour in the white wine. Cover the pan and let the clams steam for about 5-7 minutes, or until they open. Discard any clams that remain closed.

Add the cooked spaghetti to the pan with the clams. Toss everything together to combine and coat the pasta with the flavourful sauce.

Season with salt and black pepper to taste. If the sauce seems too dry, you can add a bit of pasta cooking water to loosen it up.

Stir in the chopped parsley and serve.