Spaghetti alle Vongole in Bianco

Spaghetti with Clams

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

Use the smallest clams. Vongole in Italy are about the size of a pound coin.


  • 3 kg (6.½ lb) clams
  • 100 ml (3.½


Place the clams in a sink of cold water and wash thoroughly by scrubbing the shells with a coarse brush. Soak in clean water, changing the water until it is clear.

Heat one-third of the olive oil in a large saucepan with a lid. Add half the wine, 1 garlic clove and 1 chilli. Add half the clams, cover with a lid, and cook on a high heat until they open, shaking the pan constantly. When t