Quick & Easy Spaghetti Vongole

Looks impressive but it's so simple to make, it's our family weekend favourite.

Recipe By: Jojoma (https://cookbuzz.com/kitchen/44)
Serves 2 Prep: 8 min Cook: 12 min

Ingredients

Spaghetti 200-250g
Clams 400-500g
Garlic 3 cloves
Parsley (finely chopped) as required
Chilli powder 1/3 tsp
White wine 100ml
Cherry tomatoes 10
Oil 3 tbsp
Salt as required

Method

1
Have these ingredients ready in advance, to make the cooking time more convenient.
2
Boil some water and add salt. Drop in the cherry tomatoes. Here are the clams I used.
3
When the tomatoes float, remove and peel off the skins. You can keep the skins on if you like.
4
Put the oil in a pan with a lid. Add the crushed garlic.
5
Boil the spaghetti according to the packet instructions, but keep al dente.
6
Add the wine to the garlic in Step 4 and allow to evaporate.
7
Add the tomatoes, chilli powder and clams. Put the lid on and simmer for 4-5 minutes on low heat.
8
Remove any unopened clams. Add the parsley and mix.
9
Drain the cooked pasta and add to Step 8 and mix in thoroughly. Transfer to a serving dish.

Tips & Note

Fresh clams are better than frozen so use these if you can. Make sure the garlic doesn't burn otherwise the whole dish will be spoiled.

Quick & Easy Spaghetti Vongole

Looks impressive but it's so simple to make, it's our family weekend favourite.

Recipe By: Jojoma (https://cookbuzz.com/kitchen/44)

Serves 2

Prep: 8 min

Cook: 12 min

Ingredients

Spaghetti 200-250g
Clams 400-500g
Garlic 3 cloves
Parsley (finely chopped) as required
Chilli powder 1/3 tsp
White wine 100ml
Cherry tomatoes 10
Oil 3 tbsp
Salt as required

Quick & Easy Spaghetti Vongole

Recipe ID :543 Posted on 18 MAY 2015

Serves 2

Prep 8min
Cook 12min
views 7,378
printed 187

saved 4

Looks impressive but it's so simple to make, it's our family weekend favourite.

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Ingredients

Print Ingredients Email Ingredients
200-250g
400-500g
3 cloves
as required
1/3 tsp
100ml
10
3 tbsp
as required

Method

Prep
8min
Cook
12min
1
Have these ingredients ready in advance, to make the cooking time more convenient.
2
Boil some water and add salt. Drop in the cherry tomatoes. Here are the clams I used.
3
When the tomatoes float, remove and peel off the skins. You can keep the skins on if you like.
4
Put the oil in a pan with a lid. Add the crushed garlic.
5
Boil the spaghetti according to the packet instructions, but keep al dente.
6
Add the wine to the garlic in Step 4 and allow to evaporate.
7
Add the tomatoes, chilli powder and clams. Put the lid on and simmer for 4-5 minutes on low heat.
8
Remove any unopened clams. Add the parsley and mix.
9
Drain the cooked pasta and add to Step 8 and mix in thoroughly. Transfer to a serving dish.

Tips & Note

Fresh clams are better than frozen so use these if you can. Make sure the garlic doesn't burn otherwise the whole dish will be spoiled.

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