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Seafood spaghetti

Bowl of spaghetti with cherry tomatoes and seafood

Seafood spaghetti

Name: Seafood spaghetti
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1kg clams; 400g spaghetti or linguine; 2 tbsp olive oil plus extra for drizzling; 3 garlic cloves; 2 red chillies finely chopped; 140g cherry tomatoes cut in half; 100ml dry white wine; large bunch flat-leaf parsley chopped; crusty bread to serve

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.9 out of 5.9 ratingsRate

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This simple spaghetti alle vongole combines spaghetti or linguine with clams for an elegant seafood pasta dish that's sure to impress

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Ingredients

Nutrition

Units:

MetricUS

1kg clams
400g spaghetti

or linguine
2 tbsp olive oil

plus extra for drizzling
3 garlic cloves
2 red chillies

finely chopped
140g cherry tomatoes

cut in half
100ml dry white wine
large bunch flat-leaf parsley

chopped
crusty bread

to serve

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Nutrition: per serving

kcal503
fat8g
saturates1g
carbs75g
sugars5g
fibre6g
protein24g
salt1.1g

Method

step 1

Put a large pan of cold salted water on to boil. Sort through the clams and get rid of those with broken shells. Tap any clams that are open on the work surface – if they don’t close, throw them away. Wash the remaining clams in 2 changes of cold water.
step 2

Cook the pasta in the boiling water following pack instructions. Meanwhile, heat the oil in a saucepan and fry the garlic, chilli and tomatoes for 3-4 mins. Add the clams, pour in the wine and quickly put on the lid. Cook for 3-4 mins, shaking the pan occasionally until all or most of the clams have opened. Discard any that don’t open.
step 3

Drain the spaghetti and mix with the clams and parsley. Drizzle with olive oil and serve with crusty bread to soak up the juices.

Recipe from Good Food magazine, October 2014

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A star rating of 4.9 out of 5.9 ratings

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