Fettuccine Vongole

Serves 4-6
Preparation 5 minutes
Cooking 15 minutes

Personal Note – This is a really simple dish with loads of flavour; it’s a ‘go-to’ quick and tasty Sunday lunch option with some crusty bread to soak up the remaining sauce.

Tips – Fresh pasta will cook more quickly, so adjust your cooking times accordingly.
If you don’t have fresh clams, any other shellfish can be used. Try it with prawns or mussels.

  • 500g good quality fettuccine (egg pasta preferred)
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 ripe tomatoes, seeded and finely chopped
  • 1 teaspoon of red chilli, fresh or dried
  • 1 kg fresh clams, rinsed and drained
  • 1 cup of dry white wine
  • 1 cup of Italian parsley, finely chopped
  • olive oil
  • salt and pepper, to season
  1. Heat a large pot of water in preparation for the pasta.
  2. Fry off onion and garlic with a splash of oil in a frypan over medium heat.
  3. Add tomatoes and chilli and simmer for a few minutes. Then add the clams. Add the wine and then cook with a lid on until the clams open.
  4. Meanwhile, cook the pasta in the boiling water according to packet instructions until al dente.
  5. Check the clams and stir to ensure they cook evenly. If more liquid is required, ladle some of the pasta water to the frypan.
  6. When the pasta is cooked, drain well and add to the clams. Toss well to ensure all pasta is coated.
  7. Serve with a drizzle of olive oil and garnish with lots of fresh parsley and freshly cracked black pepper.
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