Spaghetti alle Vongole

A delicious and simple Italian dish using fresh, light flavours. Ten minutes is all it takes to make this delectable dish - perfect for two to share, with a glass of cold white wine!

Spaghetti alle Vongole

Ingredients Required

500g (or 300g, if dried) Spaghetti, fresh
50g Shallot, finely chopped
2 cloves Garlic, chopped
50ml Extra virgin olive oil (*1)
500g Clams, Palourde in shells (*2)
100ml White wine, dry
20g Parsley, flat leaf, roughly chopped
½ Lemon, juiced

Cooking Method

  1. In a large saucepan of boiling, salted water, cook your spaghetti following the cooking Instructions on the packet, and reserve.
  2. In a large sauce pan, over medium heat, soften the shallots and garlic in the olive oil for Three minutes with no colour. Add the clams & white wine, cover with a lid and cook on full Heat for 2 minutes (*3) until the shells just open. Add lemon juice, parsley, the cooked spaghetti and mix. Taste and adjust the seasoning if necessary.
  3. Serve in a large bowl direct to the table with fresh bread and a glass of white wine.