Pasta vongole

Pasta VongolleServes: 4
Preparation time: 15 minutes (5 mins if using pre-prepared shallot mix)
Cooking time: 10 minutes


800g fresh clams, discard any opened ones
12 whole shallots, finely chopped
75g butter
2 cloves of garlic peeled and chopped
2 glasses of white wine
400g cooked spaghetti or linguine
100g double cream
50g flat leaf parsley 


1 Thoroughly wash the clams.

2 Chop the shallots into a fine dice and cook in the butter until soft, when soft add the chopped garlic and 1 glass of the white wine and reduce slightly. This can be done up to 2-3 days in advance, cooled and kept in a sealed jar.

3 Place a large pan on the gas and allow this to get hot, adding the clams and the remaining white wine.

4 When they all start to open add the cooked spaghetti / linguine to the same pan. Then add the double cream and the cooked shallot mixture.

5 After 2-3 minutes when it is all warmed through, check the seasoning and adjust if necessary and add some of the chopped parsley.

6 Serve in hot bowls. Then finish with the rest of the chopped parsley.

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