Filed Under: 20msc-wednesdaySelection, cook, north-american, Side, spicesherbs, Under 20 Mins

Spaghetti alle Vongole

Simple, succulent shellfish served with whole-wheat al dente pasta

December 10th, 2012

Recipe by Paula Bowman
Food Styling by Ian Muggridge
Prop Styling by Sabrina Linn

Chef’s Tip: To save time, get all your ingredients ready and cook the clams while the pasta boils.
Prep Time
20 minutes
Cook Time
40 minutes
  • 1 gram 375 g box whole-wheat spaghetti
  • 3 tablespoons olive oil
  • 5 cloves garlic, slivered
  • 2 pounds fresh Littleneck or Manila clams, in their shells, scrubbed and rinsed
  • ¼ cup water
  • 1 lemon, zested and juiced
  • ¼ cup finely chopped fresh parsley
  • 2 tablespoons unsalted butter, softened
  • Pinches of crushed red-pepper flakes (optional)
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain well.

  2. Meanwhile, heat oil over medium heat in a pan with a tight-fitting lid. Add garlic and cook until fragrant but not browned, about 1 minute. Add clams, water, and lemon zest and juice. Set heat to high, cover and cook, shaking pan often until clams open, about 6 minutes. Discard any unopened clams.

  3. Add parsley, butter, red-pepper flakes (if using) and toss with spaghetti. Divide pasta and clams equally among plates and drizzle with remaining broth.

Nutrients Per Serving

431 calories, 13 g fat, 29 g protein, 54 g carbs, 6 g fibre. Excellent source of folate, vitamin C and iron.

Spaghetti alle Vongole
Photography by James Tse