Spelt spaghetti with cherry tomato sauce and vongole

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Spelt spaghetti with cherry tomato sauce and vongole
  • 1 bunch fresh basil (80g)
  • 950 gram heirloom cherry tomatoes, halved
  • 1 medium lemon (140g), cut into 8 wedges
  • 1/4 cup (60ml) olive oil
  • 375 gram spelt spaghetti (or wholemeal)
  • 1 medium red onion (170g), chopped finely
  • 3 clove garlic, sliced thinly
  • 1 kilogram vongole (clams)
  • 3/4 cup (180ml) dry white wine


Spelt spaghetti with cherry tomato sauce and vongole
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Pick leaves from bunch of basil; reserve 1 cup of the smallest leaves (keep remaining leaves for another use). Tie basil stalks together with kitchen string.
  • 3
    Place tomatoes, lemon wedges and basil stalks in a baking dish with 2 tablespoons of the oil; season, then toss to coat. Roast for 15 minutes or until tomatoes soften.
  • 4
    Discard basil stalks. Squeeze juice from lemon wedges over tomatoes; discard wedges. Mash half the tomatoes with a fork.
  • 5
    Meanwhile, cook pasta in a large saucepan of boiling water or until almost tender.
  • 6
    Heat remaining oil in a large, deep frying pan over medium-high heat; cook onion and garlic for 5 minutes or until softened. If you are a chilli fan, simply add 1 fresh long finely chopped red chilli. Add vongole and wine; boil, stirring, for 1 minute.
  • 7
    Cook, covered, for 5 minutes or until vongole just open. Add tomato mixture, spaghetti and three-quarters of the reserved basil leaves, then season; toss to combine.
  • 8
    Serve in bowls topped with remaining basil leaves.


Vongole (clams) will need to soak in salted water for 30 minutes before starting this recipe. Fast-cooking clams are packed with a good dose of iron, B vitamins and the mineral chronium, which the body needs to regulate blood glucose levels.

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