Tue, 7 October 2025
Spaghetti Alle Vongole
(serves 2)
Ingredients:
Method:
Ask your fishmonger for fresh clams, don’t use the frozen clam meat you can buy as it can be very tough if overcooked.
Place the nduja into a dry pan (that has a lid) on a medium heat, and allow to cook for a minute, until you see the oil start to release, and the nduja begin to crisp.
Next add the garlic, the clams (the clams must all be closed before they are cooked, and any that are, open thrown out, likewise, the clams must be all open when cooked, any that haven’t opened must be discarded) and the white wine.
Place a lid over the pan, and leave to cook for 5 minutes, until all the clams have opened.
While the clams are cooking, place your pasta into a large pot of well salted, boiling water.
Once the pasta is cooked, take the lid off the clams, and once they are all cooked, lift the pasta directly from the pot and add it into your pan (no need to drain the pasta, the water on the pasta will help make a sauce).
Now add all of your chopped parsley, a good pinch of chili flakes, butter, a squeeze of lemon, and mix it all well together.
Taste the pasta and season if necessary. Your spaghetti alle vongole is now ready to serve.
To Serve:
I like to serve this dish “family style”. So place the clams in a large bowl and serve with some crispy bread. Serve in the middle of the table for everyone to help themselves, and most important of all, enjoy.
