Spaghettini with vegetables and clams

September 14, 2008 (Last Updated: January 14, 2019)

Spaghettini with vegetables and clams

Serves: 4
Cooking Time: 30 mins


  • 30ml extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 50g baby marrow, sliced
  • 50g red peppers, seeded and sliced
  • 50g aubergine, sliced
  • 50g carrots, sliced
  • salt and freshly ground black pepper, to taste
  • 1kg clams, without shells
  • 2 litres vegetable stock
  • 500g spaghettini
  • 30ml fresh flat-leaf parsley, to garnis



Heat 10ml of the olive oil in a frying pan over medium heat and sauté half the garlic for a few minutes. Add all the vegetables and season. Cook for about 2 minutes.


Heat the remaining olive oil and garlic, and add the clams. Cook until heated through. Keep warm until needed.


In a pot bring the stock to a rapid boil. Add the spaghettini and cook until al dente. Be careful not to overcook as it will become mushy. Drain.


Put the spaghettini in a serving bowl, add the vegetables and clams, toss well, sprinkle with parsley and serve immediately.



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