Recipe Tip: Spaghetti Vongole - Falstaff

Recipe Tip: Spaghetti Vongole - Falstaff

red chilli, deseeded and finely chopped (or a generous pinch of dried chilli flakes) of parsley finely chopped (more to taste if you like it) Dry Sherry (Fino or Manzanilla are ideal) To clean your…



    1. Step 1

      Cook your spaghetti according to package instructions in plenty of salted water – Once cooked, drain your spaghetti, reserving 200 ml of the cooking water – Heat the oil in a pan
    2. Step 2

      Add the garlic and chilli and cook for a couple of minutes – Add the clams, wine and Sherry, cover and cook for 5 minutes, or until all the clams are open – Discard any unopened clams. Remove half the clams from their shells and return to the pan
    3. Step 3

      Add the butter and once melted, add the spaghetti into the pan – Toss the spaghetti, clams and sauce all together. If you want more liquid, add some of the reserved pasta cooking water
    4. Step 4

      Season with salt and pepper – Add the parsley, a squeeze of lemon (to taste)
    5. Step 5