Pasta Vongole



  • 2 1/2 pounds clams (Fresh small, in their shells)
  • 3 tablespoons olive oil
  • 1 clove garlic (chopped, up to 2)
  • salt
  • pepper
  • 7 ounces spaghetti
  • 2 tablespoons fresh parsley (chopped)
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    1. Put the cleaned clams in a saucepan with 1tbsp of the olive oil. Cover the pan and shake over moderate heat to open the clams, this will take 6-8 minutes. Discard any that do not open after this time. Drain, reserving the liquid.
    2. Heat the remaining oil, add the garlic and fry. Add the clams and mix quickly. Add the reserved liquid, bring to the boil and remove from the heat, keep warm.
    3. Boil the spaghetti until it is al dente. Drain and mix with the clams.
    4. Serve at once, sprinkled with parsley and black pepper.
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