Barcelona Style Spaghetti Vongole
Scroll down and you’ll see my review of my recent holiday to the beautiful city of Barcelona. One of my must-visit places is the Boqueria Market on Las Ramblas. This tourist hotspot remains a fantastic place to get fresh produce and is where I sourced my ingredients for the recipe below. I understand that clams are pretty hard to get your hands on but if you ever come across them buy them!! They are delicious and, as shellfish go, they are not the most expensive. They are also pretty easy to handle if you buy them clean.
I can definitely attest to the simplicity of this recipe. I cooked it in the Airbnb flat I was renting. The kitchen was basic to say the least! This can be cooked entirely on a two hob stove using two pans. It is a bit nerve racking cooking something for the first time, especially when that something is alive when you start cooking it. Trust me if you follow this recipe it will work out fine!! This is the perfect holiday night-in recipe, especially if you are in Barcelona. The clams are easy to source as is the Cava, it is so so cheap and you can buy it anywhere. If you are not in Barcelona, as I imagine most of you aren’t, then a cheap wine will do the job, we were just feeling a little decadent.
Spaghetti Vongole (serves 2)
- 1/2 a kilo of live clams scrubbed clean by the fishmonger
- 130 ml of cava
- One chilli
- 2 large cloves of garlic
- A small bunch of parsley
- A handful of cherry tomatoes
- 1/4 of a packet of spaghetti
How to Make it….
- Start with the clams. If they have been left in the fridge for a while they should open up a little. pour them into a colander and run under a little water, while doing so shake them vigorously. The majority of them should snap shut. pick out any that don’t, these are not good to eat. put the god ones to one side.
- Put a pan of water on to boil. Add your pasta and cook according to packet instructions.
- Meanwhile heat oil in another pan and to this add the garlic and chilli, both finely diced. Finely chop a few parsley stalks and add these to the oil.
- Once the garlic is cooked but not coloured, add the clams and the wine. Put the pan lid on and leave to one side.
- Quarter the tomatoes and chop the parsley leaves.
- The clams take around 4 minutes to cook, shake the pan occasionally while they are cooking.
- Once most of the clams have opened have a quick sift through and check for any that are still closed. Discard these.
- Add the drained spaghetti, the parsley and tomatoes to the clams and stir until the spaghetti is all covered with the clam juices.
- Season and serve.
Washing up rating: ** I used 2 pans, a colander, a knife, a chopping board, some tongs and bowls and forks.
Cost rating: * I used 1/2 a kilo of clams these cost around £8 when bought in the UK, 1/4 of a packet of spaghetti costing 95p, 1/3 of a packet of tomatoes costing £1.75, 1/5 of a bottle of Cava costing €5 (you can use wine costing around £4), 1/3 of a pack of chills costing 60p, 1/10 of a bulb of garlic costing 30p, 1/2 a packet of parsley costing 80p. Total cost per head: £5.15