Try out this amazing Maltese dish and impress your family and friends


  • 500g spaghetti pasta
  • 24 vongole/clams
  • 12 cherry tomatoes, cut in half
  • 1 small onion, small diced
  • 4 cloves of garlic, minced
  • 1 tsp chili flakes
  • small bunch of parsley, chopped
  • 200ml / 3/4 cup white wine
  • 200ml / 3/4 cup fish stock or water from pasta pot
  • 3 tbsp extra virgin olive oil
  • salt & pepper


  1. - On a chopping board start by dicing the onions and then cut the cherry tomatoes in half.

  2. - Use a garlic crasher/mincer for the garlic.

  3. - Wash well the closed vongole/clams and then set aside.

  4. - In a medium/large saute pan pour the extra virgin olive oil and heat up for 30 seconds.

  5. - Add the onions, garlic & chili flakes and fry for 2 mins.

  6. - Then add the vongole/clams to the pan and toss. Pour the white wine & the fish stock.

  7. - Cover the pan with the lid and simmer for 5-8mins till the vongole/clams are all open.

  8. - Add the chopped parsley, cherry tomatoes and season with salt & pepper

  9. - When the Spaghetti are cooked ‘Al Dente’ and ready add them to the vongole sauce and toss them together.

  10. - Serve hot in a large serving plate or dish and set in the middle of the table.

  11. This Recipe has benn published courtesy of