Recipe: The River Cafe’s Spaghetti Alle Vongole

The new cookbook from renowned restaurant The River Cafe aims to bring the traditions of Italy to a younger age group with a selection of simple, easy-to-follow recipes. Titled The River Cafe Look Book: Recipes for Kids of All Ages, it features 50 recipes from owner Ruth Rogers alongside executive chefs Sian Wyn Owen and Joseph Trivelli. Here, we share one of the recipes: a classic spaghetti alle vongole.

Recipe: The River Cafe’s Spaghetti Alle Vongole

Ingredients: 

• 4 tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped 
• 3 dried red chillies, crumbled 
• 3kg (6lb 8 oz) small clams,  
• washed thoroughly 
• bunch of flat-leaf parsley,  
• finely chopped (divided) 
• sea salt and freshly ground black pepper 400g (14 oz) spaghetti 
• 1 lemon, quartered 

Serves 4 

Equipment:

• Scale 
• Measuring cups measuring spoons sharp knife 
• Large frying pan wooden spoon large saucepan colander 

Method:

It is important to toss the spaghetti well with the clams and the juice so they flavour the pasta.

1. Heat the oil in a large frying pan over a medium heat.  
2. Add the garlic and fry over a medium heat for 1 minute until just  beginning to brown.  
3. Add the crumbled chillies, clams and 2 tablespoons of water. 
4. Cover and fry over a high heat for about 5 minutes until all the clams  open. Discard any that do not open. 
5. Add half the parsley to the clams.  
6. Season with pepper and some salt if needed; the clams may be salty. 
7. Bring a large saucepan of salted water to the boil.  
8. Add the spaghetti and cook according to the packet (package)  instructions. The spaghetti should be cooked until firm but still with  a bite (al dente). 
9. Drain the spaghetti and add to the clams.  
10. Serve with the remaining parsley and the lemon quarters.

Recipe extracted from The River Cafe Look Book: Recipes for Kids of All Ages, out 17 October 2022