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Spaghetti with Clams

Spaghetti with Clams

A store cupboard standby, this Italian classic is so easy and quick to make yet tastes absolutely delicious. If you can’t get hold of clams, use cockles or mussels instead, and if you don’t have time to shop, just serve as a tomato-based dish. Garnish with freshly chopped parsley or a few basil leaves.


  • 1 tbsp olive oil 
  • 1 red onion, finely chopped 
  • 2 cloves of garlic crushed 
  • 400g tin of cherry tomatoes (or fresh) 
  • 350g/12oz spaghetti 
  • 400g/12oz can clams, drained 
  • 4 tbsp freshly chopped parsley

Preparation method

  1. Heat the oil in a pan and fry the onion and garlic for a few minutes
  2. Add the tomatoes and simmer, then add the clams and parsley and keep on a very low heat
  3. Bring a large pan of salted water to the boil and add the spaghetti. Cook according to packet instructions
  4. Drain, return to the pan and mix with the sauce until thoroughly covered
  5. Serve immediately


10 minutes to prepare 10 minutes to cook

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