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Photo of Spaghetti with clams, chilli and white wine sauce by WW

Spaghetti with clams, chilli and white wine sauce

Total Time
40 min
20 min
20 min
Baby clams are tossed in a sea of spaghetti with a classic Italian sauce of tomatoes, capsicum and garlic, with a hint of chilli


Dry pasta

300 g, (spaghetti)


300 g, (vongole), (Buy 1kg)

Olive oil

1 tbs

Cherry tomatoes

250 g, halved

Brown onion

1 medium, thinly sliced

Red capsicum

1 large, finely chopped


4 clove(s), crushed

Fresh red chilli

1 whole, finely chopped

Salt reduced chicken stock

cup(s), (80ml)

Sweet-style white wine

½ cup(s), dry, (125ml)

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Fresh basil

¼ cup(s), coarsely chopped


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. Meanwhile, place vongole in a large saucepan over high heat. Cover with a tight-fitting lid. Cook, shaking pan occasionally, for 5 minutes or until vongole open. Remove vongole from pan with a slotted spoon, discarding any liquid and any vongole that do not open.
  3. Heat oil in a large, deep frying pan over medium-high heat. Add tomatoes, onion, capsicum, garlic and chilli and cook, stirring, for 5–7 minutes or until capsicum and onion have softened.
  4. Add stock and wine and bring to the boil. Stir in parsley and basil. Add pasta and vongole. Toss gently to combine. Serve.


SERVING SUGGESTION: Steamed green beans.TIPS: You can use mussels, prawns or scallops instead of vongole.For less heat, deseed the chilli by cutting it in half and use the tip of the knife to scrape out the seeds and membrane.