Spaghetti alle Vongole
Servings 2
Briny, spicy, and deeply satisfying. This twist on Spaghetti alle Vongole brings heat from green chilli, depth from parsley stems, and a rich crunch from crispy 'nduja-toasted breadcrumbs. It’s coastal Italy with a cheeky Calabrian kick.
Ingredients
Pasta & Clams
- 200 g spaghetti
- 500 g fresh vongole clams, scrubbed and soaked
- 2 tbsp olive oil
- 2 garlic cloves thinly sliced
- 1 green chilli finely chopped (deseeded for less heat)
- Stems from a small bunch of parsley finely chopped
- 100 ml dry white wine
- Juice of ½ lemon plus zest if desired
- Salt to taste
- Handful of parsley leaves roughly chopped
’Nduja Breadcrumbs
- 1 tsp 'nduja
- ½ cup fresh breadcrumbs
- 1 tsp olive oil
Method
- Purge the clams by soaking in salted cold water for 20–30 minutes. Rinse and scrub well.
- For theNduja breadcrumbs. In a small pan, heat 1 tsp olive oil. Add 'nduja and melt it down slightly, then toss in breadcrumbs. Stir over medium heat until crispy and slightly red. Set aside.
- Boil spaghetti in salted water until just shy of al dente. Reserve ½ cup pasta water. Drain.
- In a large sauté pan, heat 2 tbsp olive oil. Add garlic, green chilli, and chopped parsley stems. Cook gently until fragrant, not browned.
- Turn the heat to high, add clams and white wine. Cover and steam for 3–4 minutes until clams open. Discard any that don’t.
- Add drained pasta to the pan. Toss with the clams, some reserved pasta water, lemon juice, and parsley leaves. Let it all come together for 1–2 minutes until saucy.
- Plate the pasta, spooning over the clams and sauce. Sprinkle generously with the crunchy 'nduja breadcrumbs. Finish with lemon zest and a final drizzle of olive oil.