top of page

Our recipe for June Spaghetti alle Vongole with Dorset Clams

Serves 4


  • 650g small Palourde clams

  • 400g spaghetti (dried)

  • 35g butter

  • 2 tbsp extra virgin olive oil

  • 3 fat cloves of garlic, finely chopped

  • ½ medium-hot red chilli, finely chopped

  • 100ml dry white wine

  • Small bunch of flat-leaf parsley, roughly chopped

  • Zest and juice of ½ a lemon


  • Rinse the clams in cold running water, and scrub if necessary, then put them into a large bowl and cover with cold water. Salt generously and leave for a couple of hours, then drain and rinse well to remove any grit or sand.

  • Put the spaghetti into a large pan of salted boiling water and cook for a couple of minutes under the recommended time, until nearly done.

  • Meanwhile, put half the butter and all the olive oil in a large pan over a medium heat and soften the garlic and chilli.

  • Add the drained clams, and turn up the heat. Pour in the wine, cover and leave for a couple of minutes until most of them have opened. Discard any that are still closed. Add the others to the sauce, picking a few out of their shells for variety.

  • Drain the spaghetti and add to the pan along with the remaining butter. Toss well and leave for a minute, then stir through the chopped parsley, lemon zest and juice, season to taste and serve.

Recipe taken from The Guardian - How to cook perfect spaghetti alle vongole


bottom of page