Who doesn’t love a hot bowl of steaming pasta? Especially a clam spaghetti dish filled with fresh seafood, and minimal sauce. I learnt quickly in Italy that a traditional pasta dish often focuses on the fresh pasta, rather than drowning it in sauce.
This Spaghetti Vongole dish from Carluccio’s is served with fresh clams in a white wine, parsley, garlic and chilli sauce.
Italian Clam Spaghetti
The light, summery dish keeps it as simple as possible, but packed full of flavour.
- 80 ml white wine (half a small glass)
- 2 pinches cracked black pepper
- 4 tsp chilli oil (if you don't have any, use tsp dried chillies)
- 4 tsp garlic oil (if you don't have any, use 2 cloves of garlic)
- 400 g clams - Parlourde
- 1 small bunch fresh flat-leaf parsley (chopped)
- 250 g spaghetti
- Extra virgin olive oil (to drizzle)
Put a pan of water on to boil. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente.
Discard any clams that are already open before cooking.
While the pasta is cooking, place the garlic oil, chilli oil and clams into a pan. If using dried chillies and fresh garlic, fry these for a minute in a splash of olive oil before adding the clams.
Once the clams start to open add the white wine and cover. Cook until all the clams.
Drain and add the spaghetti, drizzle of extra virgin olive oil and chopped parsley. • Toss in the pan and season to taste before serving into individual bowls or a large serving dish.