Clam & Prosecco spaghetti







Cook Time

5-10 Min


  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 2 dried red chillies, crumbled
  • 3kg/61 ⁄2lb small clams
  • 250ml/9fl oz Prosecco
  • 350g/12oz spaghetti
  • salt and freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley, to garnish
  • Heat the oil in a heavy pan. Add the garlic, and sauté until just coloured. Add the chillies, clams and Prosecco, cover and cook over a high heat for about 3 minutes until the clams open. (Discard any clams that do not open.) Season with salt and pepper. Keep warm.
  • Cook the spaghetti in lightly salted boiling water until al dente, drain and add to the clam sauce. Toss together over a high heat for 2 minutes. Remove any empty shells. Check the seasoning, and serve garnished with the parsley.
Note See instructions on page 144 for preparing clams.
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