FishPastaPescatarianSpaghetti

Spaghetti alle Vongole

This classic Neapolitan dish is one for the purists: packed with flavour, it’s best in summer when ingredients are at their freshest. The clams and their briny liquid are the key to the tasty sauce. This dish is traditionally served with the clam shells but you can discard them if you prefer.

Prep Time: 20 mins
Cooking Time: 15 mins
2 people

Used in this recipe

Ingredients

1 kg fresh clams in shells
350g dried spaghetti
3 tbsp Filippo Berio Extra Virgin Olive Oil, plus extra for drizzling
3 cloves garlic, finely chopped
1/2 red chilli, deseeded and finely chopped
125ml dry white wine
Small bunch flat-leaf parsley, roughly chopped
1/2 lemon, zest and juice

Method

Clean the clams by placing in a bowl of salted, cold water, for 20 minutes, to filter out any sand or grit. Drain.
Cook the spaghetti in a large pan of boiling, salted water according to packet instructions, then drain reserving a little cooking water.
Meanwhile, heat the Filippo Berio Extra Virgin Olive Oil in a large frying pan, with a lid, reduce the heat and add the garlic and chilli, cook until softened but not browned.
Add the clams, then pour over the wine. Increase the heat, cover with the lid, shaking the pan occasionally. When the majority of clams have opened, remove from the heat and discard any that haven’t opened.
Stir in the drained spaghetti, adding a little of the reserved pasta water if needed, then stir through the parsley, lemon zest and juice
Serve immediately, drizzled with Filippo Berio Extra Virgin Olive Oil.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.