Spaghetti with clams and butter


  • Serves 6 people

"Using butter is an unusual choice for cooking clams; most recipes call for olive oil," says Rogers. "This recipe comes from a restaurant on the beach near Fiumicino, and the butter makes the sauce deliciously thick, coating the pasta."

  • 400 gm dried spaghetti
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 dried red chilli, crushed
  • 75 gm softened butter
  • 1 kg small clams
  • ¾ cup (loosely packed) parsley, coarsely chopped
  • 250 ml dry white wine, such as vermentino
01   Cook spaghetti in a large saucepan of boiling salted water until al dente (8-10 minutes).
02   Meanwhile, combine oil, garlic, chilli and half the butter in a frying pan over medium-high heat, season to taste and fry until fragrant (30-40 seconds). Add clams and parsley and toss to combine. Add wine, cover with a lid and cook, shaking the pan occasionally, until clams open (4-6 minutes).
03   Drain spaghetti, reserving a small amount of pasta water. Add spaghetti and remaining butter to clams and toss to combine, adding reserved pasta water if necessary to loosen sauce. Serve hot.
View Full Site