Spaghetti Vongole

Time to treat your taste buds to exciting flavours of the sea with this delightfully simple Italian classic! This elegant seafood pasta dish should be kept as simple as possible to retain those natural briny juices of the clams; it would be unfortunate to lose them along with other flavours.
The sight and taste of anchovies may be repulsive to some, but that’s when served improperly. Together with garlic, this one little fish is able to deliver that savoury punch to the pasta that lingers on after every bite. While the addition of white wine helps to intensify the sweet ocean flavours of the clams. With the other condiments, it creates that perfect boldly flavoured sauce to go with the spaghetti.
Cooking pasta is so straightforward there are countless of ways one can enjoy it. It’s one of those main ingredients that can turn a quick instant meal into a gourmet dish even without much effort. We used San Remo Spaghetti, which cooks much faster than regular Spaghetti. With it, you can whip up this exquisite dish in an instance without forgoing any flavour!
#themeatmensg #simple #delicious

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Adjust Servings
250g San Remo instant spaghetti
500g clams
4cloves garlic
1anchovy fillet
1tsp red chilli flakes
10g flat leaf parsley
100ml white wine
3tbsp extra virgin olive oil (plus extra for serving)
Salt to taste



Clean the clams and soak in cold water. Drain and set aside
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Thinly slice 4 cloves garlic.
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Chop flat leaf parsley.
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Bring 3 litres of water and 1½ tsp salt to boil.
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Add 250g San Remo instant spaghetti and cook for 6 minutes.
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While the pasta is cooking, heat up 3 tbsp extra virgin olive oil at low heat in a pan.
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Add garlic, anchovy and 1 tsp red chilli flakes, saute until garlic golden and anchovy fillet has dissolved.
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Turn up the heat, add clams and pour in 100ml white wine.
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Close the lid, let it cook for 3 to 4 minutes. Remove the lid and you will see the clams starting to open. Discard clams that are not opened.
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Add in the hot drained spaghetti to the clams, Reserve 100ml of the pasta water
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Give it a good mix and add half of the chopped parsley and 50ml of the pasta water. You can add more if it's too dry.
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Let it cook until spaghetti is al dente, approximately a minute or max 2 minutes. Season with salt to taste.
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Dish out, sprinkle chopped parsley and drizzle generously with extra virgin olive oil.
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Serve with hot crusty bread to sop up the delicious clam juices.
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