Spaghetti Alle Vongole Recipe

This is one of Jack Stein's favourite seafood dishes in the world. It's so simple - just a few ingredients that come together to create the most wonderful bowl of comforting pasta. All in under 15 minutes.

Ingredients to make vongole

Serves 4

- 400g dried spaghetti

- 50ml olive oil

- 4 garlic cloves, thinly sliced

- ½ red chilli, seeded and finely chopped

- 3 tablespoons chopped flat-leaf parsley

- 1kg small clams, washed

- 2 tablespoons dry white wine

How to make Jack's vongole

1. Cook the pasta in a large pan of salted boiling water (around 1 teaspoon per 600 ml) for a couple of minutes under the packet instructions.

2. Meanwhile, put the olive oil, garlic and chilli into a small pan and heat until the garlic begins to sizzle. Lower the heat and cook gently for 1 – 2 minutes
until the garlic is soft.  Add the clams and a splash of white wine to help them steam open – this will take a few minutes.

3. Once the pasta has cooked, combine with the clams, garlic, chilli and olive oil and stir through a handful of parsley.

4. Top with more chopped parsley before serving generous portions in bowls.

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