Spaghetti Alle Vongole

Serves 4

Few things are quicker, easier or more delicious than this recipe for spaghetti with clams.

Here Tom Whitaker shares the secret to his mouth-watering take on an all-time classic Italian dish.


  • 300-350g dried spaghetti
  • 2 tbsp olive oil, plus extra for drizzling
  • 1/2 tsp dried chilli flakes
  • 2 garlic cloves, finely sliced
  • 500g small clams, scrubbed
  • Splash of white wine
  • 2 tbsp finely chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • Bottarga


Bring a large pan of salted water to the boil and cook the spaghetti for about 7-8 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the chilli and garlic and cook for 3-4 minutes, or until soft but not coloured. Add the clams to the pan along with the wine. Cover and cook over a fairly high heat for 2-3 minutes, or until the clams open.

Remove from the heat, then pick out and discard any clams that have not opened.

Drain the spaghetti and add to the clams. Stir in the parsley and drizzle over a touch of olive oil if it looks a bit dry. Season to taste and serve immediately.