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Pasta Vongole

Pasta Vongole

Pasta Vongole

This Pasta Vongole is a perfect balance of delicate flavours and showcases delicious clams.

Pasta Vongole

Serves 4


1 kg fresh clams in shells

2 smoked garlic cloves

8 shallots

400g spaghetti (or any other long pasta variety)

2 tbsp frying oil

100ml white wine

1⁄2 tsp dried chilli flakes

200g green leaf salad mix

6 tbsp olive oil



  1. Thoroughly rinse and clean the clams. Discard any that are open or show signs of damage. Place in a large bowl and cover completely with cold water. Leave to rest for 1 hour.
  2. Peel and thinly slice the garlic. Peel the shallots and cut into 1cm slices. Cook the pasta in salted water, according to the packet instructions.
  3. Meanwhile, heat the frying oil in a large pan. Sauté the garlic and shallots for 2-3 minutes until lightly browned, but not too dark. Drain the clams well and add to the pan with the white wine and chilli flakes. Cover and simmer for 6 minutes. Add the salad mix to the pan, cook for 1 minute.
  4. Drain the pasta with a sieve and then mix it with olive oil. Divide the pasta between serving plates and top with the clam mixture. Season well with pepper.
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