This dish is perfect for lunch, dinner or a light night snack as it only takes minutes to put together.


Serves 4

  • 500g small clams (Palourde or Carpet Shell are ideal)
  • 350g spaghetti (dried)
  • 30g butter 2 tbsp best quality Irish Rapeseed oil 3 fat cloves of Irish garlic, finely sliced as thin as possible
  • Pinch of dried red chilli
  • 100ml dry white wine 
  • Small bunch of flat-leaf parsley, roughly chopped


  1. Rinse the clams in cold running water, and scrub if necessary.
  2. Put the pasta into a large pan of salted boiling water and cook for a couple of minutes under the recommended time, until nearly done.
  3. Meanwhile, put half the butter and all the olive oil in a large pan over a medium heat and soften the garlic and chilli.
  4. Add the drained clams, and turn up the heat. Pour in the wine, cover and leave for a couple of minutes until most of them have opened.
  5. Drain the spaghetti and add to the pan along with the remaining butter. Toss well and leave for a minute, then stir through the chopped parsley
  6. Top generously with your Pangritata

To make the Pangritata

  1.  Take some 1-2 day old sourdough and chop up into cm cubes, Dressel with melted butter and some garlic oil, Roast in a low oven for 20min or until golden.
  2. While still warm season with rock salt, fresh pepper and rasp of lemon zest.
  3. Once cooled you can crunch up into a coarse crumb. You can add more garlic or chilli for extra punch or some thyme for an extra layer of flavour.


Linguine Vongole is a light dish that should be kept as simple as possible. When buying fresh clams, go to your fishmonger and they should be closed and the smell of the sea.

You can also sub in cockles or mussels with this recipe or even crab or prawns. When using such fresh seafood then it's a shame to lose them in a maelstrom of other flavours so keep simple but adding cherry tomatoes or some basil leaves will also help elevate this dish.