Spaghetti Vongole


  • 500g spaghetti pasta
  • 24 vongole/clams
  • 12 cherry tomatoes, cut in half
  • 1 small onion, small diced
  • 4 cloves of garlic, minced
  • 1 tsp chili flakes
  • small bunch of parsley, chopped
  • 200ml / 3/4 cup white wine
  • 200ml / 3/4 cup fish stock or water from pasta pot
  • 3 tbsp extra virgin olive oil
  • salt & pepper


- On a chopping board start by dicing the onions and then cut the cherry tomatoes in half.

- Use a garlic crasher/mincer for the garlic.

- Wash well the closed vongole/clams and then set aside.

- In a medium/large saute pan pour the extra virgin olive oil and heat up for 30 seconds.

- Add the onions, garlic & chili flakes and fry for 2 mins.

- Then add the vongole/clams to the pan and toss. Pour the white wine & the fish stock.

- Cover the pan with the lid and simmer for 5-8mins till the vongole/clams are all open.

- Add the chopped parsley, cherry tomatoes and season with salt & pepper

- When the Spaghetti are cooked ‘Al Dente’ and ready add them to the vongole sauce and toss them together.

- Serve hot in a large serving plate or dish and set in the middle of the table.

This Recipe has benn published courtesy of
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