Spaghetti Alle Vongole

Spaghetti Alle Vongole

Just because it’s cold outside doesn’t mean we have to stick to meat-heavy meals.  Low in fat and high in minerals such as selenium, zinc, iron and magnesium and B vitamins like niacin, this light and healthy spaghetti alle vongole makes for a perfect midweek wintery meal.


  • 1kg clams (vongole)
  • 400g spaghetti
  • 1/2 cup extra virgin olive oil
  • 1 bunch flat leaf parsley, stalks finely chopped, leaves finely chopped
  • 4 garlic cloves, crushed
  • 200g cherry tomatoes, quartered
  • 1 dried chilli, chopped
  • 1 cup white wine

To make

  1. Soak clams in cold water for 30 minutes to remove any grit. Rinse and drain.
  2. Cook pasta as per packet instructions in a saucepan of salted boiling water. Drain, reserving 1 tbsp liquid.
  3. Meanwhile, heat 1/3 cup olive oil in a large frypan over high heat. Add parsley stalks, garlic, tomatoes and chilli.
  4. Season and cook, stirring, for 2-3 minutes until fragrant. Cover pan and cook, stirring occasionally for 3 minutes or until clams are cooked and shells open.
  5. Toss pasta through sauce and add parsley leaves, reserved cooking liquid and the remaining olive oil.
  6. Transfer to bowls and season with sea salt and freshly ground black pepper.

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