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Spaghetti Cooked In A Bag With Clams, Chilli And Chardonnay

This recipe is easy but delicious!


  • 200 g (7 oz) clams or pipis

  • 250 g (9 oz) spaghetti

  • 5 tablespoons olive oil

  • 2 cloves garlic, finely sliced

  • 4 anchovy fillets

  • 1 fresh red chilli, finely sliced a small handful of flat-leaf parsley, roughly chopped

  • ½–1 glass chardonnay

  • 6 roma tomatoes, roughly chopped

  • sea salt

  • freshly ground black pepper

  • extra virgin olive oil to serve

  • feathery fennel tops to garnish


  • 1.

    Preheat the oven to 220°C (430°F). Bring a large saucepan of salted water to a boil.

  • 2.

    Rinse the clams under cold water and set aside.

  • 3.

    Cook the pasta in the boiling water for less than the recommended time – get it out just as it’s beginning to soften.

  • 4.

    Drain, rinse under cold water, then toss the pasta in about 2 tablespoons of the olive oil.

  • 5.

    Tear off 2 large pieces of greaseproof paper.

  • 6.

    The idea is to make 2 bags, which, between them, must be large enough to hold all the ingredients.

  • 7.

    Place each piece of paper in a high-sided bowl (so that the greaseproof lines the sides of the bowl), then distribute the following ingredients between them: spaghetti, clams, garlic, anchovies, chilli, parsley, 3 remaining tablespoons of olive oil, chardonnay, tomatoes . . . and salt and pepper.

  • 8.

    Bring the 4 corners of each piece of paper together and tie with string – you’ll end up with something that looks like a Christmas pudding.

  • 9.

    Lay the packages, side by side, in a baking dish, and cook in the oven for 10–12 minutes.

  • 10.

    I like to serve the spaghetti still in its bag so that when the guests untie the string they get the full force of what is an extraordinary aroma.

  • 11.

    Serve with a drizzle of extra virgin olive oil, salt and pepper, and a scatter of fennel tops.

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