Spaghetti Vongole

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Spaghetti Vongole

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Adjust Servings:
750 grams fresh vongole baby clams
500 grams dried spaghetti
5 cloves Garlic chopped
a few sprigs sprig flat leaf parsley chopped
2 red birds eye optional, chopped
2 lemons
extra virgin olive oil
White Wine
sea salt flakes
freshly ground black pepper
  • Serves 4
  • Medium




Another simple masterpiece inspired by, of course, the Ocean and the Italians.

Unfortunately I have been to countless “Italian” restaurants that come nowhere near masterpiece with this dish. I’ve had it with more sand than the local beach, garlic raw enough to scare a vampire, and God forbid even cream. If you follow this recipe to the letter you will end up with Spaghetti Vongole better than most places in town.

  1. Place the Vongole in a strainer, then set that in a large mixing bowl and with the Vongole completely submerged, run cold water over them for about 10 minutes.
  2. Lift the Vongole out of the water by hand and you should find a fair bit of sand in the bottom of the bowl.
  3. Cook the pasta until al’dente and rinse until cold.
  4. Arrange 4 serving plates or bowls.
  5. Place a pot of boiling salted water on to boil.
  6. In a liberal amount of olive oil sauté the garlic for about a minute and add the chili.
  7. Once the garlic is very lightly browned immediately remove the contents of the pan into a large mixing bowl.
  8. Wipe the pan clean and return it to the heat.
  9. Add the clams and a splash of wine.
  10. Keep the pan moving and as soon as the clams open remove them to the bowl of garlic one at a time with some tongs.
  11. Once all the clams have opened, plunge the pasta back into the water.
  12. While the pasta rewarms place pan back over the heat and add the clams and garlic back in, sprinkle with chopped parley, more olive oil if needed and a splash of wine.
  13. Drain the pasta, taste the pan contents for one last final seasoning and combine everything for one last time and toss with the juice of one or two lemons, serve and garnish with a little more parsley.
  14. Enjoy with crusty white bread and a chilled glass of white.
  15. This dish is quite versatile and goes with sweeter whites just as well as the drier varieties.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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