Luca Ciano own take on an Italian classic: pasta with clams. So fresh and delicious.

PREP 20 Min
COOK 15 Min


  • 300 g Spaghetti Chitarra ‘Chef Luca Ciano’
  • 2 tablespoons extra virgin olive oil
  • 500g vongole (clams in shell)
  • 1 jar ‘Chef Luca Ciano’ Marinara
  • salt and pepper
  • few leaves of fresh parsley to garnish

Step 1
In a large cooking pot, bring plenty of water to a boil, adding 1 teaspoon of salt for every litre of water.

Step 2
In a large frying pan, heat 1 tablespoon of oil. When hot, add clams and toss for 1 minute.

Step 3
Add a quarter of a cup of the spaghetti cooking water. Cover the frypan with a lid and cook the clams with the lid on for 2–3 minutes until the shells have opened.

Step 4
Now pour the Marinara sauce onto the clams and bring to a simmer, then immediately turn heat off, remove the meat from half the clamshells and discard the shells.

Step 5
Drop pasta into the cooking water, stir well and cook as per the instructions on the packet.

Step 6
Drain and toss immediately with the clams and sauce over high heat for 1 minute.

Step 7
Serve with a drizzle of extra virgin olive oil and parsley.

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