As we were sailing into St Helens, a couple of scruffy fellas in a bashed-up tinnie, motored up alongside us and handed up a wet hessian sack before speeding off again. It was full of fresh Venerupis clams they had dived up that morning. That night, I cooked the boys this simple pasta dish. Thanks, scruffy fellas!






Skill level

Average: 3.5 (10 votes)


  • 400 g spaghetti
  • 100 ml extra virgin olive oil
  • 4 cloves purple garlic, minced
  • 30-40 fresh clams, purged and scrubbed
  • 200 ml glass of Riesling
  • handful parsley, chopped roughly


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Bring a large saucepan of lightly salted water to the boil over high heat. Add the pasta and cook until al dente.

Meanwhile, heat the oil in a large frypan with a tight fitting lid over medium heat. Add the garlic and sauté for 1 minute or just until beginning to colour. Add the clams and wine, cover and cook, shaking the pan for 4 minutes or just until the clams open.

Drain the pasta of almost all the water. Return the pasta to the pan, then add the clams and oil (add a bit more oil if the pasta soaks it all up). Stir through the chopped parsley and serve immediately. 


This recipe is from Gourmet Farmer Afloat