There’s a certain elegance to a bowl of spaghetti vongole – the kind of dish that feels both deeply comforting and effortlessly refined. Briny clams meet the heat of chilli, the sweetness of shallot, and the brightness of lemon, creating a balance that is as much about restraint as it is about flavour.
This version by Miriam Al-noah (aka @mealswithmim on Instagram and TikTok) embraces simplicity, drawing on fresh, quality ingredients and the quiet theatre of the stovetop: garlic sizzling in olive oil, white wine steaming as it hits the pan, and shells slowly opening one by one.
In true Italian spirit, this is food meant for sharing – quick to prepare, light yet satisfying, and perfect alongside a crisp glass of wine.
Ingredients
Serves 2.
- 500g vongole (pipis/clams)
- 200g spaghetti
- 45ml olive oil
- 1 large chilli
- 1 large shallot
- 2-3 cloves of garlic
- 200ml white wine
- 1 tbsp butter
- Handful of parsley, finely chopped.
- 1 Lemon
- Salt
- Pepper
Method
- Prepare your vongole by soaking in cold water with a generous pinch of salt. This will help clean the pipis. After about 15 minutes, drain and rinse a few more times and they will be ready for cooking.
- Fill a large pot with water and bring to the boil with generous pinch of salt.
- Finely dice your shallots, chilli and garlic.
- Heat your oil in a pan and sauté the shallots, chilli and garlic until fragrant.
- Add your white wine, it should be sizzling. Reduce for 1-2 minutes and then add your vongole and cook until they have all opened. Discard any unopened pipis.
- Meanwhile, add your spaghetti to the boiling water and drain once al dente, reserving ½ cup of starchy pasta water.
- Remove the pipis from the pan and add the butter. Cook for another 2-3 minutes on a medium heat.
- Add in the spaghetti and stir through with the pasta water.
- Return the pipis to the pan and season to taste with salt, pepper and juice from half of the lemon.
- Top with parsley and mix through.
- Serve straight away with a crisp white wine! (Or drink of your choice!).
