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Spaghetti Vongole Lucy Bee Style

Preparation Time
5 minutes

Cooking Time
15 minutes

2 - 4

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 200g gluten free brown rice spaghetti (I use Rizopia)
  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 red onion, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 10 cherry tomatoes, chopped in half, optional
  • 400g small clams
  • 75ml dry white or rosé wine
  • 1 bunch parsley, roughly chopped
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • ½ red chilli thinly sliced or ½ tsp. dried chilli flakes, optional
  • A drizzle Lucy Bee Starseed Omega Oil, optional


  1. Cook the pasta as per instructions on the packet, rinse in cold water, drain and set aside.
  2. Sauté the onions and garlic in the Lucy Bee Coconut Oil until soft and add the tomatoes if using, then give a good stir.
  3. Add the clams and wine, cook for 2 to 3 minutes giving a gentle shake, stir in the parsley and add Lucy Bee Himalayan Salt, ground Lucy Bee Whole Black Peppercorns and chillies, if using.
  4. Refresh the spaghetti by pouring hot water over it. Transfer the spaghetti to your serving dishes. Top with the clams, drizzle optional Lucy Bee Starseed Omega Oil over and serve immediately.

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