Spaghetti alle Vongole with garlic, parsley and white wine

Check out the second recipe in our new series below with brand ambassador Theo Randall and learn how you can create this delicious, fresh spaghetti dish in just five simple steps - to wow your dinner guests this summer!


  • 1 kg palourdes clams
  • 500g Spaghetti from Gragnano or a bronze die Spaghetti 
  • 1 clove garlic, finely sliced
  • 4 tbsp olive oil
  • 1 small dried chilli, seeds removed and crumbled into small pieces 
  • 100ml dry white wine, Pinot Grigio or Vermentino
  • 2 tbsp of finely chopped flat-leaf parsley


  1. Wash the clams really well in a sink filled with cold water and shake them around to see if any of the clams are dead. If they are dead they can be full of sand, so it's really important you wash them well. Drain the water from the sink and place the clams into a colander and run the tap on them and give the colander a really good shake. Leave the clams to drain. 
  2. In a large pot of boiling salted water add the spaghetti. 
  3. While the pasta is cooking...
    In a hot large frying pan, add the clams and place a lid on the pan for 1 minute, so the clams start to open. Add 2 tbsp of olive oil, garlic, dried chilli, chopped parsley and cook for 1 minute with the lid on, then add the white wine and leave the lid off. The clams will be open now, so with a slotted spoon take out the clams and place them in a large bowl, leaving all the juice in the pan.
  4. The spaghetti should be cooked 3 minutes less than the packet suggests, so will be ready now. Take out the spaghetti with a pair of tongs and add to the clam juice, white wine, garlic, dried chilli and chopped parsley. Cook for a couple of minutes so the pasta gets absorbed into the pasta and continues to cook.  
  5. Add the clams back into the pan and shake the pan so the starch from the pasta thickens the sauce. Add the remaining 2 tbsp of olive oil and again shake the pan, check the seasoning and serve in hot pasta bowls or plates with the spaghetti going in first and clams on top.