NZ Woman's Weekly

Clams with spaghetti

  • Meal Type

  • Servings

  • Courses


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

  • 800g 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 tbsp olive oil
  • 4 tbsp pecorino cheese, finely grated
  • 1 cup Italian parsley, chopped

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.

Issue 1541

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