New recipes

Spicy spaghetti vongole

Spicy spaghetti vongole

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Spicy spaghetti vongole

With a kickin’ arrabbiata twist

With a kickin’ arrabbiata twist

Serves 6

Cooks In1 hour

DifficultySuper easy

Nutrition per serving
  • Calories 524 26%

  • Fat 5.8g 8%

  • Saturates 0.7g 4%

  • Sugars 4.9g 5%

  • Protein 46.6g 93%

  • Carbs 71.3g 27%

Of an adult's reference intake


  • olive oil
  • 6 cloves of garlic , peeled
  • 1 x 400 g tin of plum tomatoes
  • sea salt
  • freshly ground black pepper
  • 500 g spaghetti
  • a bunch of fresh flat-leaf parsley
  • 4 squid with tentacles , cleaned
  • 1.5 kg clams , cleaned
  • 100 ml white wine
  • extra virgin olive oil
  • 4 fresh red chillies


  1. Preheat a large griddle pan over a high heat, then add the chillies and cook for 20 minutes, or until blackened all over, turning occasionally. Transfer to a bowl, cover with cling film and set aside for around 10 minutes to cool.
  2. Once cooled, peel and discard the blackened skin, then halve and deseed. Heat a lug of olive oil in a medium frying pan over a low heat, then finely slice and add 2 garlic cloves. Fry for a few seconds, or until lightly golden, then add the chillies and tinned tomatoes, breaking them up with a spoon. Bring to the boil, then reduce to low and simmer for around 5 minutes. Season with salt and pepper, mash well with a potato masher, then set the arrabbiata sauce aside.
  3. Cook the spaghetti according to packet instructions in a large pan of salted boiling water over a high heat.
  4. Meanwhile, pick the parsley leaves and set aside for later, then finely slice the stalks. Halve the squid tentacles, thinly slice the tubes, then finely slice the remaining garlic. Preheat a large frying pan over a medium-high heat, add the parsley stalks, garlic, clams, wine and 2 large spoonfuls of arrabbiata sauce, then stir well. Add the squid and toss well to coat. Cover and cook for 3 to 4 minutes, or until the clams have opened.
  5. Drain the spaghetti, reserving a cupful of the cooking water, then add to the clams. Roughly chop and add the parsley leaves, toss well, adding a splash of the reserved cooking water to loosen, if needed. Stir in any remaining arrabbiata sauce if you fancy more of a kick, drizzle with extra virgin olive oil and serve straightaway.

Watch the video: Mario Batalis Linguine with Clams Recipe. The Chew


  1. Mezilrajas

    Thank you so much, just something with comments on the blog, I managed to write the third time (

  2. Shaktikree

    You are making a mistake. Let's discuss. Email me at PM, we'll talk.

  3. Vemados

    I did not hear such

  4. Andswarian

    You must be telling you on the wrong path.

  5. Taavet

    Can we figure it out?

  6. Chasen

    I heard something like that, but not in such detail, but where did you get the material from?

  7. Brashura

    I confirm. All of the above is true. We can communicate on this theme. Here or at PM.

Write a message