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Spaghetti Vongole

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.

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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..