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Recipe: Sankey’s Spaghetti Vongole

Another fab recipes from Sankey’s, always worth a trip if you’re near Tunbridge Wells. Pop in for the relaxed, casual drinking and dining atmosphere, but stay for the exclusive Champagne and oyster bar.

Credit: Key and Quill

Serves 2

Preparation time: 10 minutes

Cooking time: 15 minutes


200g spaghetti or linguine

Splash of olive oil

Salt and pepper, to taste

Knob of butter

1 diced shallot

2 garlic cloves

8-10 cherry tomatoes, sliced

1 fresh red chilli, diced (slice and deseed if you don’t want it too spicy)

Generous splash of white wine (approx. 125ml)

500g palourde clams


Cook your pasta in advance, as indicated on the packet. Once finished, run under cold water to pause the cooking process, then drizzle and coat with a light splash of olive oil to stop it sticking. Add salt and pepper to taste, and set aside.

Heat a frying or saucepan (either will do, as long as it has a lid), then heat a splash more olive oil, and melt the butter. Add the shallot, and slowly sweat down on a low heat; try not to brown. Add the garlic, tomatoes, and chilli, and wait for the tomatoes to slowly break down.

Add half of the white wine, and bring back up to temperature. When the wine is boiling, it should be about 1cm deep; if not, add more. Add the clams, and place the lid on.

When the majority of the clams are open, add the spaghetti, and dial down the heat. Season to taste.

Pour into pasta bowls, and tuck in.


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AJ is a food writer, editor and PR.