Spaghetti with Clams and Tomatoes
Spaghetti with Clams and Tomatoes



  • 1kg live clams, washed and checked
  • 4 tbsp olive oil
  • 2 crushed garlic cloves
  • 12 halved cherry tomatoes
  • 2 tbsp chopped parsley
  • 500g spaghetti, cooked al dente
  • Heat a tbsp of oil in a deep pan, and once hot, add the clams and cover with the lid. Cook for 4 mins, shaking occasionally, until all have opened (discard any that remain closed). Remove from the pan, and keep warm in a bowl.
  • Add the rest of the oil to the pan, and cook the tomatoes and garlic gently with the juice from the clams, for about 20 mins. Season well. Add the clams back to the sauce with the parsley, stir, then mix with the spaghetti before serving.
30 mins
4 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