Dairy Free, High-Protein
Spaghetti Vongole Pasta
15 mins
Easy
2 Servings
Here’s a classic Italian dish with an Elevated twist. With no fresh clams available, we went for tinned smoked oysters, super high in protein and with more zinc than fresh ones. Simple tasty and super quick.
Brilliant Bases Used In This Recipe
About This Recipe
Here’s a classic Italian dish with an Elevated twist. We often talk about getting the best ingredients you can to make a dish … but sometimes what you need is just not available.
Classic spaghetti vongole is made with fresh paloverde clams and usually eaten somewhere on the coast of Italy with a nice crisp glass of white. You can’t always get what you want though, so when there were no fresh clams available at Jason’s fishmonger, he decided to opt for canned smoked oysters instead. Not only does this add in a hefty dose of lovely umami flavour but also reduces the ‘risk’ of dealing with live clams / shellfish.
You can choose from an organic durum wheat pasta like we do in the video, or you can use our courgette spirali (see video links below), then we add the oysters – which when canned have more zinc than fresh ones – and jarred sweet pickled cockles. We then add in the classic ingredients: garlic, parsley white wine and give it all an additional nutritional boost with some organic tomato concasse (see video links below)
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Ingredients
300g/11oz cooked spaghetti
85g/2.8oz tin of smoked oysters including the canning oils
100g/4oz pickled cockles plus 25g pickling liquor
4 large cloves garlic (fine chopped)
1 large red chilli de-seeded (fine chopped)
5tsp flat leaf parsley finely chopped
50g/1.8oz tomato concasse
100g/4oz dry white wine
5tsp olive oil
Salt and pepper to taste
Nutrition Per Serving
Calories
428
Fats
13G
Carbs
36G
Protein
23G
Method
Chop the tomatoes, garlic and chilli as per the video links below.
Cook the spaghetti (if using) to the packet instructions
Heat the olive oil in a heavy bottled sauté pan, then add the chillies and garlic and cook over medium heat until softened without colour
Add in the white wine and rapidly bring to the boil to reduce by half, then add the seafood / shellfish and parsley
Bring to simmer, add in the hot spaghetti (or uncooked courgette spiralli) and tomato concasse, flip and stir to ensure all coated and heated through
Spoon taste for seasoning and adjust accordingly. Serve immediately.
