Spaghetti with chorizo and clams

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer with this flavour-filled dish

  • 20 mins cooking
  • Serves 6
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  • 500 gram baby clams
  • 5 tablespoon extra virgin olive oil
  • 2 chorizo sausages, sliced then diced
  • 2 cloves garlic, peeled and thinly sliced
  • 1/2 cup dry white wine
  • 400 gram spaghetti
  • salt
  • 2 tablespoon flat leaf parsley, chopped


  • 1
    Wash and soak clams briefly. Drain and repeat if water is gritty.
  • 2
    Choose a saucepan large enough to hold the cooked spaghetti and clams. Add 2 tbsp oil and set pan over a medium heat. Add chorizo and fry for 1-2 minutes until it starts releasing some of its oil. Use a slotted spoon to transfer it to a side plate. Add garlic to pan, cook for 1 minute, then add clams. Pour in the wine, let it bubble up and reduce by half. Cover pan with a lid and cook until clam shells open.
  • 3
    Meanwhile cook spaghetti in plenty of boiling salted water until three-quarters cooked (the spaghetti will cook a little longer with the clams, so keep it on the firm side). Drain. Add to pan of clams, and add chorizo. Toss well, cooking for 1-2 minutes, then stir through parsley. Serve immediately.