Clams with spaghetti

Fresh veges, seafood, pasta and chilli (for extra zing) make a great combo in this dish.

  • 20 mins cooking
  • Serves 4
  • Print


Clams with spaghetti
  • 800 gram clams or cockles
  • 1 packet spaghetti
  • 1 punnet cherry tomatoes, quartered
  • zest and juice of 2 lemons
  • 1 red chilli, finely chopped
  • 1 cup red chard leaves, chopped
  • 4 tablespoon olive oil
  • 4 tablespoon pecorino cheese, finely grated
  • 1 cup italian parsley, chopped


Clams with spaghetti
  • 1
    Heat a large saucepan until hot. Add the clams and ½ cup water and put the lid on. Cook for 1-2 minutes or until the clams have opened, and remove from the heat. Reserve the cooking liquor and pass through a sieve to remove grit.
  • 2
    Cook the pasta according to the packet instructions. Drain and place in a large bowl. Add the cooked clams, the cooking liquor and all the other ingredients, then mix.
  • 3
    Serve topped with a little extra grated pecorino and chopped parsley.

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