spaghetti vongole


This is my all time favourite pasta dish and I cook it like I eat it at “Osteria Belli” in Rome.


  • 400g spaghetti
  • 600g clams, washed
  • 3 cloves garlic, finely sliced
  • 1 tsp chilli flakes, optional
  • 15 cherry tomatoes, halved
  • 1/2 bunch parsley, chopped


Put the pasta on to cook in boiling salted water. Heat a large fry pan or wok add some oil and soften the garlic then add the chilli followed by the tomatoes. Add a 1/4 cup of pasta water to the tomatoes and use the back of your spoon to press the tomatoes. Season with S&P and add the clams, cover with a lid for a few minutes. Once the clams have opened add the pasta and toss together. Finish with chopped parsley and serve.

Serves 4