Spaghetti Vongole
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 500g clams
  • Spaghetti (for 4 servings)
  • Small bunch parsley (finely chopped)
  • 1 small packet cherry tomatoes (10-12 in total and halved)
  • 3 cloves garlic (crushed)
  • 2 small shallots (peeled and finely diced)
  • 200ml white wine
  • Juice of half a lemon
  • 1 tsp smoked paprika
  • 1 red chilli (finely sliced)
  • 1 tsp tomato puree
  • Olive oil
  • Black pepper/ Salt
  1. Cook the spaghetti according to packet instructions.
  2. In the meantime heat a dash of olive oil in a large/ deep pan. Add the onions and garlic and cook for around 4 mins until the onions are soft and golden. Add the tomatoes and cook for another 2-3 mins until starting to soften.
  3. Add the smoked paprika, chilli and tomato puree and mix well with the tomatoes. Season with a little salt and pepper. Pour in the white wine and then add the clams. Place a lid on the pan and cook for around 4-5 mins or until most of the shells have opened.
  4. Drain the spaghetti and add to the pan with the clams. Pour in the lemon juice and add the fresh parsley. Mix everything together so that all ingredients are combined. Season with a little more black pepper and serve immediately.
Recipe by A Modern Rose at