Classic Spaghetti Alle Vongole
Classic Spaghetti Alle Vongole



  • 150g spaghetti
  • 2 large, ripe tomatoes
  • 1 chopped garlic clove
  • Half a red chilli, finely chopped
  • Half a glass of white wine
  • Chopped parsley
  • 500g fresh clams
  • Olive oil
  • First, set a large pan of salted water to boil. Sort through your clams - make sure you discard any which are open (and don’t close by themselves after tapping) or broken. Rinse them several times in cold water, to remove any unwanted grit or dirt.
  • Boil your tomatoes for one minute, and then remove the skins and seeds, and chop. Put the spaghetti into the water to boil and cook - be sure to read the instructions on the pack to know the appropriate length of time.
  • While your spaghetti is cooking, heat some oil in a large pan, and lightly fry the garlic and chilli for a minute or two. Add the tomatoes and the clams to the pan, along with a splash of white wine and plenty of seasoning. Cover, and cook for 3-4 minutes, or until all the clams are open (discard any which don’t open at all). Drain the pasta, and stir into the pan with the parsley, then serve with crusty bread.
15 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box