14 Spaghetti con Salse di Vongole

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 6 portions U.S.A. Imperial Metric
Spaghetti 1 lb. 1 lb. 5 kilo
Clams (tinned) 10 oz. 10 oz. 300 grams
Parsley 3 tbsp. 3 tbsp. 15 grams
Capers 1 tbsp. 1 tbsp. 5 grams
Salt, black pepper To season To season To season
Tomatoes 1 lb. 1 lb. 1 lb.
Olive oil 3 tbsp. 3 tbsp. 45 grams
Garlic clove 1 1 1


Method of Preparation

Bring 1 gallon (4.5 liters) of salted water to the boil and place the ends of the spaghetti in the pot, bending the strips as they soften—make sure strands are separated by prodding gently around with a fork—cook spaghetti for 7 minutes—then take 1 pint (.5 liter) ice water and pour into spaghetti in the pot—remove from heat and pour into a colander—place spaghetti back in pan, toss with a little olive oil, and keep warm—peel garlic clove—finely chop capers—finely chop parsley—skin, seed, and chop tomatoes.

Method of Cookery

  1. Place oil in a frying pan and when hot add the capers and crushed garlic. Sauté gently—don’t brown.
  2. Add tomatoes and parsley and cook 5 minutes over gentle heat.
  3. Add the clams to tomato sauce—season with salt and black pepper. Cook uncovered to heat clams in sauce.
  4. Place spaghetti on serving dish and pour sauce over it.


As a filling first course during the winter or as a casual main dish with a dry chianti.