Spaghetti alle Vongole

Spaghetti alle Vongole

The success of a pasta dish largely depends on the quality of its ingredients - experience great quality and taste when cooking up this simple Italian seafood recipe, using our authentic products listed below


  • 600g clams
  • 250g of spaghetti
  • 2 tbsp of extra virgin olive oil
  • 3 garlic cloves
  • 1 red chilli
  • 70ml of white wine
  • 1/2 cup of parsley - chopped
  • salt
  • black pepper


  • Cook the spaghetti in salted boiling water until ‘al dente’ 
  • In a large frying pan, heat the olive oil, then lightly sauté the garlic (diced) and fresh chilli (diced) 
  • Add the clams to the pan, shortly after pour in the white wine. Increase the heat, and cover with a lid 
  • Cook for 3 minutes, shaking the pan every 20 seconds. Remove pan from heat – be sure to throw away any unopened clams 
  • When draining the pasta, reserve a cup of the cooking water. Add the spaghetti to the white wine and clam sauce, and toss until well-coated. Add some of the reserved pasta cooking water, as required 
  • Finish off by adding fresh parsley and allow to sit for a couple minutes before serving