Ingredients
- SpinneysFOOD Sea Salt ½ tsp
- Organic spaghetti 500g
- Garlic clove 1
- SpinneysFOOD Flat-leaf Parsley 10g
- SpinneysFOOD Extra Virgin Olive Oil 3 tbsp
- Clams 1kg
- SpinneysFOOD Black Peppercorns ½ tsp
Nutrition (Per serving)
- Calories 413
- Fat 12g
- Saturates 2g
- Protein 49g
- Carbs 25g
- Sugars 1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Spaghetti vongole
Italian 10 Mins Prep · 30 Mins Cook
- Bring a pot of lightly salted water to a boil. Add the spaghetti and boil for 2 minutes.
- Finely slice the garlic and roughly chop the parsley, reserving the stems.
- Meanwhile, heat a large pan with the olive oil, garlic and parsley stems. As soon as the garlic starts to sizzle add 2-3 tbsp water. Remove the garlic and parsley from the pan and discard.
- Add the clams and cover the pan with a lid. Allow to steam for 5 minutes, shaking the pan every now and then or until the clams are all open. Immediately remove the clams from the pan and set aside leaving the sauce in the pan.
- After two minutes, add the spaghetti to the sauce and bring to a simmer. Add a small ladle of the hot spaghetti water to the pan, continue to simmer on a high heat. The spaghetti will absorb the water, then add another ladle. Cook for 4 minutes until al dente.
- Divide the spaghetti between serving dishes, top with the clams and chopped parsley and season with pepper.