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Spaghetti with clams and olives

This light pasta dish sees Mediterranean flavours, including olives, tomatoes, parsley and capers, tossed through spaghetti. Grab a fork and be transported to the Italian coast...

Serves 4

Prep Time 15 min

Cooking Time 10 min


250g dried spaghetti

2tsp red wine vinegar

3tbsp olive oil

100g rocket leaves

2 garlic cloves, chopped

6 large tomatoes, chopped

100ml white wine

1tsp dried chilli flakes, plus extra to serve

700g cockles or clams, scrubbed

150g spinach leaves

4tbsp chopped fresh parsley

2tbsp capers

6tbsp black olives, chopped

Juice 1 lemon


  1. Cook the spaghetti according to the pack instructions until al dente. Drain, reserving 6tbsp of the cooking water.
  2. Meanwhile, combine the vinegar and ½tbsp of the oil in a small bowl. Add the rocket and toss to coat.
  3. Heat 1½tbsp of the remaining oil in a large pan with a lid over a medium heat. Stir in the garlic and tomatoes, then add the wine, chilli flakes, cockles or clams and spinach. Cook, covered, for 4–5 min until the clam or cockle shells have opened. Discard any that haven’t opened. Remove the pan from the heat.
  4. Add the drained spaghetti to the seafood and sauce, along with the parsley, capers and olives. Add a little of the reserved pasta water, if needed, to make more sauce. Stir to combine.
  5. Transfer to 4 bowls and drizzle with the remaining oil. Squeeze over the lemon juice and sprinkle with the extra chilli flakes and lots of freshly ground black pepper.

Nutrition per serving

Read more on how we calculate nutrition.
440 22g 14g 2g 5g 5.6g 1.1g 278mg 48g 17mg

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