Name: Spaghetti alle vongole
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Cuisine: Italian
Ingredients: 140g spaghetti; 500g fresh clams in shells; 2 ripe tomatoes; olive oil; 1 fat garlic clove chopped; 1 small or half a large fresh red chilli finely chopped; splash white wine (about half a small glass); chopped parsley

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Spaghetti alle vongole

Spaghetti alle vongole

Mary Cadogan

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Serves 2 - 2

Easy

Prep: 15 mins

Cook: 12 mins

A star rating of 4.5 out of 5.11 ratingsRate

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This light dish makes a perfect midweek supper treat

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Ingredients

Nutrition

Units:

MetricUS

140g spaghetti
500g fresh clams

in shells
2 ripe tomatoes
olive oil
1 fat garlic clove

chopped
1 small or half a large fresh red chilli

finely chopped
splash white wine

(about half a small glass)
chopped parsley

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Nutrition: per serving

kcal409
fat13g
saturates2g
carbs56g
sugars5g
fibre3g
protein16g
salt0.1g

low

Method

step 1

Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
step 2

Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.

Recipe from Good Food magazine, April 2006

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A star rating of 4.5 out of 5.11 ratings

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