Shellfish Recipes

Squash, Chilli & Clam Spaghetti

Serves 2 |  Prep time: 10 mins | Cooking time: 25 mins


  • 1 Large Shallot
  • 20g Butter
  • ½ Butternut Squash
  • Small bunch of thyme
  • 1 Garlic Cloves
  • 1 Small Red Chilli
  • 50ml Double Cream
  • 40g Parmesan (grated)
  • 500g Manilla Clams
  • 100ml White Wine
  • 180g Dried Spaghetti
  • ½ Lemon (juice)
  • 15g Fresh Parsley
  • Olive Oil
  • Salt and Pepper


Clean Clams

  1. Wash and scrub the clams thoroughly under running cold water.
  2. Discard any that are open or damaged.
  3. Keep them in the fridge until you are ready to cook them.

Make Squash Sauce

  1. Peel and finely dice the shallot.
  2. Heat a large saucepan and add the butter.
  3. Sweat the shallot in the butter for 5 minutes until it has softened.
  4. Slice the butternut squash in half lengthways, peel it and dice into 2cm cubes.
  5. Add the squash to the softened shallot and a splash of water and cover the pan with a lid.
  6. Cook for 15 minutes until the squash is soft.
  7. Stir the squash every 5 minutes and the water will evaporate.
  8. Pick the thyme leaves and finely chop them.
  9. Peel and crush the garlic clove.
  10. Slice the red chilli in half lengthways, remove the seeds and finely dice it.
  11. Add the chopped thyme, crushed garlic clove and diced chilli to the softened butternut squash and cook for 2 minutes.
  12. Put the pan on a low heat, add the double cream and stir to combine it with the squash mix.
  13. You can roughly mash the softened squash with the wooden spoon to make it into a purée.
  14. Add the grated parmesan and stir to combine the sauce.
  15. Keep the sauce warm on a low heat as you cook the spaghetti and clams.

Cook Spaghetti & Clams

  1. Cook the spaghetti according to the packet instructions.
  2. Add 2 tbsp of table salt to the boiling water that you are cooking the spaghetti in.
  3. Wash and pick the leaves of the parsley and roughly chop them.
  4. Set the chopped leaves aside for later.
  5. Whist the spaghetti is cooking, cook the clams.
  6. Heat 1 tbsp of olive oil in a large frying pan and heat to a high heat.
  7. Add the clams and white wine, keep the pan on a high heat and put the lid on.
  8. Shake the pan until the clams have opened (about 2 minutes).
  9. Discard any clams that remain closed.
  10. Strain the clam cooking juices with a sieve and into the butternut squash sauce.
  11. Take the clams off the heat and put the lid on keeping clams warm until you are ready to plate up.
  12. Put the squash sauce with the strained clam cooking liquid on a medium-high heat and reduce it down until you have a thickened sauce.
  13. When the spaghetti is cooked lift it from the cooking liquid and into the squash saucepan. Keep the pasta cooking liquid!
  14. Combine the spaghetti with the warm sauce and the lemon juice.
  15. Toss to combine it.
  16. Add a little of the pasta cooking liquid if you want to make the sauce creamier.
  17. Season with salt and pepper and add the chopped parsley.
  18. Add half of the clams to two serving plates, top with the squash spaghetti and the rest of the clams.
  19. Drizzle with extra olive oil and season with black pepper.
  Recipe by our wonderful Cornish based guest chef: Ali Pumfrey
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