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Spaghetti alle Vongole

Spaghetti alle Vongole

Serves pea 2 Clock icon 20 minutes
An Italian classic that's a quick and easy mid-week supper, using clams collected off the coast of Portsmouth.

8 Farmdrop products in this recipe

£ 26 .35
8 items.

Here's how you do it

  1. Bring a large saucepan of salted water to boil. Boil the spaghetti according to the pack instructions, until al dente. Drain and reserve some of the cooking water.
  2. Clean the clams by rinsing them in several changes of cold water, then throw any that are open or that have damaged shells.
  3. Add a glug of olive oil to a large pan and sweat the shallots for a few minutes, then add the garlic and chilli flakes.
  4. Turn up the heat, add the clams and wine, shake the pan then cover it. Cook for 3 minutes, until the clams are open.
  5. Add the drained pasta to the pan, stir in the parsley, lemon juice, salt and pepper. Add a little of the cooking water to loosen, then serve.

Ingredients

  • 2 shallots, finely chopped
  • 1 garlic clove, crushed and chopped
  • a pinch of chilli flakes
  • 50ml white wine
  • 450g clams
  • 200g spaghetti
  • 5g parsely, finely chopped
  • juice of half a lemon
  • salt and pepper

Suitable for

  • Dairy Free