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Pasta with clams


  • Cook the pasta in plenty of boiling water until al dente.
  • At the same time, heat the oil in a wok (or large non-stick pan) and gently saute the garlic and red pepper flakes until just coloured. Then add the wine and clams. Stir, cover and gently cook until opened.
  • Remove the clams when ready, leaving them in the shells, and discarding any unopened ones.
  • When the pasta is ready, drain well and toss in the wok sauce with the parsley. Then return the clams to the wok and toss again.
  • Serve with good crusty bread on the side.


  • 500 gm curly fettuccine (or similar)
  • 4 tbsp olive oil
  • 2 garlic cloves, crushed
  • a pinch of red pepper flakes
  • 150 ml dry white wine
  • 500 gm clams, cleaned
  • 2-3 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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