Karen Martini and Neil Perry cook a recipe from Neil Perry's book


  • 400 g dried Spaghetti

  • 1 kg Live Clam Vongole

  • 125 ml Extra Virgin Olive Oil

  • 4 Cloves finely chopped Garlic

  • 4 finely chopped French shallots

  • 0.5 teaspoon Chilli Flake

  • 60 ml dry white wine

  • 35 g chopped Flat-leaf parsley

  • sea salt

  • Fresh ground Pepper

  • 200 g Dried Hot Chorizo Sausages finely chopped


  • 1.

    Clean the clams by giving then a quick rinse in water.

  • 2.

    Heat the extra virgin olive oil in a large saucepan that has a tight-fitting lid.

  • 3.

    Add chorizo and fry for 3 minutes or until golden.

  • 4.

    Add the garlic, shallots.

  • 5.

    Chilli flakes and white wine and bring to the boil.

  • 6.

    Add the clams and cover.

  • 7.

    Steam over a high heat for 3-4 minutes, shaking the pan, until the shells open.

  • 8.

    Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente (about 8 minutes), then drain well.

  • 9.

    Add the spaghetti and chopped parsley to the saucepan and toss through.

  • 10.

    Season with sea salt and freshly ground pepper and serve in four deep pasta bowls.

  • Variation:

  • 1.

    This combination of pasta, garlic, chilli and parsley works well with all seafood.

  • 2.

    You can replace the clams with mussels, pippies or fresh crab meat.

  • 3.

    Or you can sauté some prawns (shrimp), rest them on a plate while you make the sauce, then when ready, add the prawns and pasta and toss together.

  • 4.

    Another good combination is to sauté some squid, perhaps even adding a little squid ink, and toss through the pasta.

  • 5.

    The addition of the ink makes the pasta slightly black and accentuates the flavour of the sea.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1048kj
  • Fat Total 45g
  • Saturated Fat 8g
  • Protein 59g
  • Carbohydrate 97g
  • Sugar 8g
  • Sodium 1892mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
3 comments • 5 ratings
Please login to comment
Posted by Mary-Ann7Report
Posted by Huda Abu HamdiaReport
I just have a question, with what can i substitute the dry white wine ??? water, chicken stock, juice???
Posted by Huda Abu HamdiaReport
seems really delicious.. but i prefer the shrimps.. i'll try it that way inshalla ..
Thanks Chef Neil..