Spaghetti with Clams Recipe

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20 min


20 min

Nutrition per portion

Calories 520 kCal 26%
Fat 14.5g 21%
  -  Saturates 2g 10%


  • 1kg (2lb 4oz) clams or cockles
  • 4tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 375g (13oz) spaghetti
  • 130ml (4.5fl oz) dry white wine
  • good pinch dried chilli flakes
  • 4tbsp chopped fresh flat-leaf parsley


  • Put the clams in a large bowl and run over cold water for a few minutes, then cover with cold water and set aside.

  • Heat the olive oil in a large sauté or sauce pan. Add the garlic and onion, and cook on a gentle heat until softened. Meanwhile, drain the clams then put them in a large pan. Cover, turn up the heat and leave until all the clams have opened. Discard any broken or unopened clams.

  • Meanwhile, put the spaghetti on to cook. Pour the clams into a colander set over a bowl. Strain the clam juice into the onions, add the white wine and chilli flakes, and bubble until reduced slightly. Check for seasoning – you shouldn’t need any salt.

  • Add the clams to the pan with the sauce and bring back to the boil, stirring with a large spoon, then take them off the heat.

  • As soon as the pasta is cooked, drain, return to the pan, and add the parsley and the clams, tossing it all together. Serve immediately but without Parmesan – never serve it with fishy pasta!

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