by Zarina

I’ve always loved the classic Italian dish Spaghetti Vongole (spaghetti with clams) but wanted to put my own twist on the dish; this one comes alive with loads of garlic, chilli, shallots, and a mix of both white wine and sherry.  The sprinkle of chorizo crumb gives it another texture dimension and extra umami from the chorizo and the parmesan.  It made a fab family table sharing platter and was all demolished in seconds!


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 1 Large Shallot minced
  • 4 cloves garlic sliced thin
  • 2 Red Chillis chopped fine
  • 1 small bunch Parsley chopped fine (stalks and leaves separated)
  • 1 Tomato diced small
  • 119 ml White Wine
  • 30ml Dry Sherry
  • 12 Large Prawns Raw (keep tail on 3-4 for the top!)
  • 800g Clams, cleaned with no grit
  • Zest of ½ a lemon
  • OPTIONAL: Crushed Chilli flakes
  • .
  • 40g Chorizo
  • 30g Breadcrumbs
  • 20g Parmesan finely grated
  • Olive Oil


  1. In a saucepan on medium heat cook the chorizo until started to char and the oils are released, ddd the breadcrumbs and cook additional 2-3 minutes so the breadcrumbs absorb the oil
  2. Transfer chorizo and breadcrumbs to a food processor, add the parmesan cheese and a little more olive oil if needed, pulse a few times until you have a crumb-like texture, set aside
  3. Sauté the shallot on a medium heat with butter and olive oil until just started to brown slightly
  4. Add the garlic and chilli and continue to cook for a few minutes
  5. Add the parsley stalks and diced tomatoes, cook another 2 minutes until everything becomes almost a paste like consistency
  6. Add the wine and sherry, cook off the alcohol until reduced by just more than half
  7. While wine is reducing cook the pasta according to packet instructions until al dente, drain and reserve some of the pasta water
  8. Add the prawns and if using raw clams add these too, cook until the prawns turn pinkish in colour and the clams open up, keep stirring as you cook
  9. If using cooked clams add these after the prawns colour so they just re-heat
  10. Add the lemon zest, chopped parsley leaves, salt and pepper
  11. Mix in the cooked spaghetti and add a few splashes of pasta water to loosen the sauce if needed, I added about 60ml
  12. Taste, adjust seasoning as desired, if you need more of a spicy kick add some crushed chilli flakes
  13. Serve up in bowls and sprinkle with chorizo crumb and more fresh parsley
  14. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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