Spaghetti Vongole

A classic Italian pasta dish featuring spaghetti, clams, razor clams, and spicy chorizo topped with golden herb breadcrumbs.

Seafood Main Course Pasta Spicy Shellfish

Estimated Nutrition

Calories

1063.2

kcal / serving

4252.8 kcal total

Carbs

111.4g

per serving

445.6 g total

Fat

39.6g

per serving

158.5 g total

Protein

60.6g

per serving

242.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

tbsp

Breadcrumb

fresh

500

Spaghetti

Liquids

200

White Wine

divided use

Meat

150

Chorizo

semi-cured, finely diced

NutsSeeds

tbsp

Flat leaf Parsley

chopped, fresh

sprig

Thyme

leaves only, fresh

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

finely chopped

piece

Dried Chilli

finely chopped

OilsFats

tbsp

Olive Oil

divided use

Seafood

Razor Clams

washed and rinsed

Clams

washed and rinsed

Vegetables

piece

Red Chilli

fresh, finely diced

Method

Serve the spaghetti in bowls topped with the cooking juices and toasted breadcrumbs.

Season the mixture with salt and pepper to taste.

Cover and cook for 4 minutes until clams open, then add razor clams, reserved liquid, spaghetti, and remaining parsley.

Fry chorizo in the remaining oil for 3 minutes, then add clams, remaining wine, garlic, and chillies.

Strain the clams, reserving the liquid, then remove meat from shells, clean, and chop.

Steam razor clams with 100ml of white wine in a covered pan for 3 minutes until opened.

Boil spaghetti in salted water until cooked, then drain and toss with three tablespoons of olive oil.

Mix in half the parsley, the thyme, salt, and pepper.

Melt butter in a frying pan and fry breadcrumbs until golden-brown and crisp.