NZ Woman's Weekly

Spaghetti with clam sauce

  • Meal Type

  • Total time

    25 minutes
  • Servings

  • Courses


Ready in 25 minutes, serves 4.

  • 350g dried spaghetti
  • 3 tbsp olive oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, thinly sliced
  • 1 small red chilli, finely sliced
  • 3/4 cup dry white wine
  • 1kg clams, washed
  • 2 tbsp butter
  • 1/4 cup fresh parsley, roughly chopped
  • Salt and pepper
  • 1/2 lemon

1. Cook spaghetti in plenty of boiling salted water for 1 minute less than packet instructions. Drain pasta, reserving ½ cup cooking water. Set aside.

2. While pasta cooks, heat oil in a large saucepan. Add onion, garlic and red chilli. Cover and cook, stirring occasionally, until onion is soft – about 5 to 6 minutes.

3. Pour in wine and bring to a boil. Cook 2 minutes or until liquid is reduced by half.

4. Add clams. Cover and simmer, 3 to 4 minutes, shaking pot occasionally, until clams have opened wide. Discard any that are still closed.

5. Add the warm pasta to clams. Continue to cook until pasta is al dente, about 1 minute. Remove from heat and stir in butter and parsley. Add some reserved cooking water to thin sauce if necessary. Season with salt, pepper and a squeeze of lemon.

Cook’s tip: For a delicious finishing touch, finely grate lemon zest over your pasta.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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