Satisfy Your Tastebuds!’ Recipe

Spaghetti alle vongole!

By Donal Skehan: (Spaghetti alle vongole | Donal Skehan | EAT LIVE GO)

The traditional Italian vongole has very few ingredients and is a particularly popular dish in Campania in Italy. The stalks of the parsley give this dish a lovely sweetness (don’t discard!).


  • 200g good quality spaghetti
  • 3 tbsps olive oil, plus extra to serve
  • 2 garlic cloves, finely chopped
  • 1 tsp chilli flakes
  • 350g clams
  • 75ml white wine
  • Small bunch flat-leaf parsley roughly chopped
  • Sea salt and freshly ground black pepper


  • Large sauté pan
  • Large saucepan
  • Tongs


  1. Place a large saucepan of salted water over a high heat, bring to the boil. Add the pasta and cook according to packet instructions.
  2. Heat a tablespoon of the oil in a large sauté pan over a medium heat. Add the garlic to the pan and allow to sauté for 2-3 minutes until slightly softened.
  3. Discard any clams which are unopened before cooking then tip into the pan along with the chilli, toss and pour in the wine. Quickly secure with a lid, this will allow the clams to steam in all those lovely juices.
  4. Simmer for around 3-4 minutes or until the clams have opened, if any do not open in this time, discard them also.
  5. Using tongs, add the pasta to the sauté pan along with some of the cooking liquid, this will help create the sauce. Add the remaining 2 tablespoons of oil and toss to coat, simmer for another minute. Stir through half the parsley.
  6. To finish, serve into individual bowls or a large serving dish with a sprinkle of the remaining parsley and drizzle of olive oil.

The perfect wine paring for this dish would be A young Greco di Tufo, a white wine from the volcanic soils of Campania, Italy.