FAST FOOD
Spaghetti vongole

Spaghetti vongole

This quick and simple dish relies heavily on the quality of the olive oil to produce good results.

Serves 4



220 gm   spaghetti
100 ml   extra-virgin olive oil
3   fresh long red chillies, seeded and finely chopped
1   dried small red chilli, finely ground, optional
2   cloves of garlic, finely chopped
55 gm   vongole (clams), soaked in cold water
125 ml   dry white wine
1 tbsp   finely chopped flat-leaf parsley


1 Cook spaghetti in boiling salted water until al dente, then drain.
2 Meanwhile, heat half of the olive oil in a large, heavy-based frying pan over medium heat, add chillies and garlic and cook for 1-2 minutes or until garlic is soft but not coloured. Add vongole and wine then cover and cook over high heat for 3-4 minutes or until vongole just open. Discard any unopened shells then add the parsley and drained pasta and toss to combine well. Add remaining olive oil and season to taste with sea salt and freshly ground black pepper, combine, then divide among shallow bowls and serve immediately.


RECIPE Ashley Hughes PHOTOGRAPHY Chris Court STYLING Sophia Young

Search by cuisine, name, ingredients...
Indian-style prawn, turmeric and okra curry Indian-style prawn, turmeric and okra cu... Sri Lankan snapper curry with basmati rice and yoghurt Sri Lankan snapper curry with basmati ri...
Steamed flounder with shallot and chilli dressing Steamed flounder with shallot and chilli... Spiced rare tuna, avocado and pickled beetroot salad Spiced rare tuna, avocado and pickled be...
Previous Next
Triple-chocolate lamingtons Triple-chocolate lamingtons Sciatt Sciatt
oy-glazed barbecued prawns with cabbage and daikon salad and chilled soba Soy-glazed barbecued prawns with cabbage and daikon salad and chilled soba Gingerbread house Gingerbread house
Previous Next