Spaghetti and Clams in a Wine Sauce

A beautifully stylish quick dish that is filling, full of flavour and has a sauce that's incredible.

Prep Time 3

Cook Time 12

Total Time 15

Servings People

Fill a bowl of water and drop the clams in to clean and soak.
600 g clams
Fill a large pan with water and add a good pinch of salt. Place on the hob over a high heat and bring to a boil. When boiling, add the pasta until it is nearly cooked.
250 g spaghetti
Add the olive oil to a large pan (must have a lid) and place over a medium heat. When hot, add the garlic and fry for 60 seconds stirring continuously. Add the pepper flakes to the pan and stir to combine.
2 cloves garlic, 30 ml olive oil, 1/3 tsp pepper flakes
Remove the clam from the water looking for any that are open. Discard those ones. Turn up the heat to a medium high.
Add the clam to the pan together with the wine, give it a quick shake and pop the lid on to steam the clams. They should only take 2 maybe 3 minutes and should all be open. If any have stayed closed then discard these as well.
75 ml dry white wine
Add the drained pasta to the clams and a pinch of ground black pepper and give it a quick stir before putting the lid back on for a further 60 – 90 seconds.
ground black pepper
Remove the lid and test the pasta and whether the sauce needs any seasoning. If perfectly cooked, sprinkle about half of the chopped parsley to the pan and stir and then serve into warmed bowls.
¼ bunch parsley, salt
Sprinkle the remaining parsley and serve immediately.