SPAGHETTI ALLE VONGOLE, PROSECCO & BOTTARGA
Prep: 15 min | Serve: 2
| Cook: 15 min
An elevated classic. Clean, glossy sauce with half the clams returned as meat, the other half left in the shell and finished with spicy ’nduja pangrattato. Finished with grated bottarga and bright finger lime pearls
Ingredients
Pasta & Clams
• 350 g spaghetti
• 700 g Petit Cloudy Bay Diamond Shell clams (in shell)
Sauce Base
• 4 tbsp extra virgin olive oil
• 3 garlic cloves, crushed
• 1 mild red chilli, finely sliced (gentle heat)
• 3 good quality anchovy fillets
• 1 tbsp small capers, drained
• 1 spoon parsley stalks
• 6 cherry tomatoes, halved
• 120 ml Prosecco
• 40 g cold butter, cubed
• Sea salt and freshly ground black pepper
’Nduja Pangrattato
• 50 g fresh breadcrumbs (or panko)
• 20 g ’nduja
• 1 tbsp extra virgin olive oil
• Optional: small pinch of lemon zest
To Finish
• Handful of flat-leaf parsley, roughly chopped
• Grated bottarga to taste
• 1 finger limes
• Extra virgin olive oil for final drizzle
Method
1. Make the ’nduja pangrattato
In a small pan, warm the olive oil over medium heat. Add the ’nduja and let it melt and sizzle gently for 30 seconds.
Add the breadcrumbs and toast, stirring constantly, until golden and crisp. Season lightly and, if using, add a touch of lemon zest. Tip onto a plate and set aside.
2. Cook the pasta
Bring a large pot of well-salted water to the boil. Cook the spaghetti until just under al dente (it will finish cooking in the sauce). Reserve at least 1 cup of pasta water before draining.
3. Build the base
While the pasta cooks, place a wide, heavy-based pan over medium heat. Add the olive oil, then the sliced garlic, mild chilli, anchovies, parsley stalks and capers.
Cook gently for 2 minutes until the anchovies melt and the garlic is fragrant but not coloured.
Add the halved cherry tomatoes and cook for another 1 minute so they begin to soften and release a little juice.
4. Cook the clams
Increase the heat to medium-high. Pour in the Prosecco and let it bubble for 20–30 seconds.
Add the Petit Diamond Shell clams, cover with a tight-fitting lid, and cook for 2–4 minutes, shaking the pan occasionally, until the clams open.
As the clams open, remove them with tongs to a bowl. Discard any that remain closed.
5. Prepare the sauce and clams
Strain the cooking liquid if there is any grit, then return the clean sauce to the pan. Keep it on a gentle heat.
Take half of the opened clams and remove the meat from the shells. Set the shelled meat aside. Keep the remaining half in their shells for garnish.
Lightly toss the whole clams (in shell) with a spoonful of the ’nduja pangrattato so they are lightly coated. Set aside for plating.
6. Emulsify the pasta
Add the drained spaghetti to the pan with the sauce. Add the cold butter and a splash of the reserved pasta water.
Toss vigorously over medium heat for 1–2 minutes until the sauce becomes glossy and coats the pasta. Add more pasta water if needed to keep it silky.
Return the shelled clam meat to the pan and toss gently to warm through. Taste and adjust seasoning if necessary (remember the bottarga and pangrattato will add salt later).
7. Finish and plate
Remove from the heat. Stir through most of the roughly chopped parsley.
Twirl the spaghetti into warm bowls. Arrange the pangrattato-coated whole clams on top.
Grate a generous amount of bottarga over the pasta.
Squeeze the finger limes and scatter the pearls over the dish.
Finish with a final sprinkle of ’nduja pangrattato, the remaining parsley, and a drizzle of extra virgin olive oil.
Serve immediately.
📜 Chef’s Notes & Tips
The combination of bottarga (umami + salt) and finger lime (bright citrus pop) is what makes this version outstanding.
Taste before adding final salt — the anchovies, capers, bottarga and ’nduja already contribute significant seasoning.