Spaghetti with Clams

In my previous post you can see that I have shopped some clams. Let’s say too much clams. Considering between me and my boyfriend I am on my own when in comes to eating shellfish!

I learned a few lessons in my confused clams shopping:

Lesson 1: Clams almost always come in a fish net bag. Each bag weights more than a kilo (around 1.2K). I didn’t know that you can actually ask : Can I have half of that bag please? In which your grumpy fishmonger says: YES.

Lesson 2: You can’t freeze uncooked clams-Oh no! You can cook them and then freeze. In which case you might juts buy frozen clams for half of the price and neither will taste good!

Lesson 3: If you are making spaghetti with clams; you only need 5 to 6 clams per portion. Really. Think how flavoursome each clam is!

Now, if you saw my previous post there was a little black cat who was really wishing for some seafood. As I cooked too many clams per portion…I ended up feeding them to the same cat later on that day…he was very very happy.

Here are some pics from my food and the recipe from Angela Hartnett:

Apparently :The secret to this is to make sure the clams are properly cleaned, so there is no grit. It is also important that the pasta is al dente, as you continue to cook the dish when you toss the pasta with the clams.

On how to prep and clean clams check this useful page


Serves 4

  • 350–400g dried spaghetti
  • 4 tbsp olive oil, plus extra for drizzling
  • ½ tsp fresh red chilli, deseeded and finely sliced
  • 2 garlic cloves, finely sliced
  • 600g small clams, scrubbed and left to soak in water to remove any grit
  • 150ml white wine
  • 2 tbsp flat-leaf parsley, finely chopped
  • Salt and freshly ground black pepper


Bring a large pan of salted water to the boil and cook the spaghetti for about 10-12 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the chilli and garlic and cook for three to four minutes, or until soft but not coloured.

Add the clams to the pan along with the white wine. Cover and cook over a fairly high heat for two to three minutes or until the clams open. Remove from the heat, then pick out and discard any clams that have not opened.

Drain the spaghetti and add to the clams. Stir in the parsley and drizzle over a touch of olive oil if it looks a bit dry. Season to taste and serve immediately.

Thanks for looking and come back soon.

This entry was published on August 31, 2012 at 5:58 pm. It’s filed under All the Recipes jumbled up!, SEAFOOD and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: