Justine Schofield's Spaghetti Vongole

Justine Schofield's Spaghetti Vongole

Cooking time


Bring a large saucepan of salted water to the boil, add the pasta and cook until just al dente, meaning cook 2 minutes less than the packets says.

While the pasta is cooking, heat the Classic flavour intensity extra virgin oil in a large pan over a high heat, add the chilli, then the garlic and parsley and cook for a minute. Add squid, if using and cook for 30 seconds then add the clams. Pour in the wine and bring to boil, cover with a lid and cook for 1–2 minutes until the clams just start to open.

Using tongs, add the just cooked pasta directly into pan and add a splash of the starchy pasta water. Add the parsley and lemon and toss to coat the pasta in the lovely juices. Taste at this stage, seasoning with a little salt and pepper if required. Portion pasta and clams into shallow bowls and drizzle over fresh Robust flavour intensity extra virgin olive oil to finish.

Ingredients Chevron Icon

2 tbs. Cobram Estate Classic Extra Virgin Olive Oil

1 tbs. Cobram Estate Robust Extra Virgin Olive Oil

300 g spaghetti

1 kg vongole or pipis (clams), soaked in water for 20 min (unless bought ready purged & pot ready)

2 small squid, clean and finely sliced (optional)

2 garlic cloves, finely sliced

1 long red chilli, finely sliced

100 ml white wine

Zest of 1 lemon

1 large handful of parsley stalks finely chopped & leaves roughly chopped

Salt & pepper