Speedy spaghetti with clams

This simple Italian pasta dish uses jars of clams in tomato sauce – a great time-saver

  • Ready in 15-20 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 385
  • fat 3g
  • saturates 0g
  • carbs 72g
  • sugars 0g
  • fibre 3g
  • protein 19g
  • salt 2.17g


  • 175g spaghetti
  • 2 x 130g jars clams in tomato sauce
  • splash of wine, whatever you have
  • 1 garlic clove, finely crushed
  • handful parsley
  • freshly grated parmesan, to serve (optional)


Give it a twist
Use any other long pasta instead of spaghetti – tagliatelle and linguine are both good. If you have basil handy, throw in a handful of roughly chopped leaves before serving.


  1. Firstly, cook the pasta. Boil the kettle, then three-quarters fill a large pan with boiling water. Add some salt – the water will seethe – then coil in the spaghetti. Simmer, uncovered, for 12 mins or according to pack instructions.

  2. Meanwhile, to make the sauce, tip the clam sauce into a small pan, pour in the wine and add the garlic. Simmer for a few mins while you coarsely chop the parsley, then stir into the sauce and grind in a good amount of black pepper.

  3. Drain the spaghetti and tip into a warmed bowl. Pour in the sauce and toss well. Serve at once, with grated parmesan scattered over if you like.

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