Spring Recipe from Chef Jack Stein: Spaghetti Alle Vongole

Jack says: “This is one of my favourite seafood dishes in the world. It’s so simple – just a few ingredients that come together to create the most wonderful bowl of delicious pasta, all in under 15 minutes.”

Image: Jack Stein Spaghetti Alle Vongole (c) Milly Fletcher

Ingredients (serves 4)

  • 400g dried spaghetti 
  • 50ml olive oil 
  • 4 garlic cloves, thinly sliced 
  • ½ red chilli, seeded and finely chopped 
  • 3 tablespoons chopped flat-leaf parsley 
  • 1kg small clams, washed 
  • 2 tablespoons dry white wine 


  1. Cook the pasta in a large pan of salted boiling water (around 1 teaspoon salt per 600ml water) for a couple of minutes under the packet instructions.
  2. Meanwhile, put the olive oil, garlic and chilli into a small pan and heat until the garlic begins to sizzle. Lower the heat and cook gently for 1 – 2 minutes until the garlic is soft.  Add the clams and a splash of white wine to help them steam open – this will take a few minutes.
  3. Once the pasta has cooked, combine with the clams, garlic, chilli and olive oil and stir through a handful of parsley.
  4. Top with more chopped parsley before serving generous portions in bowls.

Learn more about Chef Jack Stein!

Jack Stein Spaghetti Alle Vongole (c) James Ram