Option H

Discover more Oysters or Clams (Parlourde).

Option H - Oysters Rockefeller followed by Spaghetti alle Vongole

From £50.00 Per Meal for Two

For your starter, a delicious hot oyster dish that’s so rich and decadent it was named after the richest man in America at the time of its invention! This is our own take, which is a white wine velouté sauce with English mustard and parmesan, finished with chopped spinach and parsley, topped with a parsley parmesan crumb. All made in small batches by our Chefs here in Cornwall. Just glorious.

The oysters will be fresh and live, so make sure you’ve got an oyster knife for shucking. Once open and shucked, all you have to do is add the ready-made Rockefeller sauce and top with the parmesan crumb before popping in the oven to create a delicious starter for 2 people.

We regularly have our customers crying out for clams, so here they are in our take on the classic Spaghetti alle Vongole. Our chefs have created a rich sauce packed with tomatoes, shallots, garlic and red chilli, layered with wine and rose harissa. To finish the dish a vibrant plum tomato, roasted red pepper and coriander salsa is added for an extra layer of freshness.

Centre stage of course are our wonderfully fresh Palourde Clams. Sourced from the natural harbour of Poole in Dorset where the species thrives in sustainably managed stocks, these meaty, salty little clams are a delight to cook with, with their sweet flesh and pretty shells.

The whole dish is incredibly easy to assemble; all you have to do is cook the pasta, heat the sauce, add the clams to cook and steam open for a few minutes, and you are all set for a very special springtime seafood dinner.

You will receive:

  • 1/2 Dozen Porthilly Oysters (SHELLFISH, MOLLUSC)

  • 180g pouch of Rockefeller Sauce

  • 90g pouch of Persilade Crumb

  • 1kg Fresh Parlourde Clams (SHELLFISH, MOLLUSC)

  • 400g pouch of Vongole Sauce

  • 170g Pouch Salsa Vongole

  • 250g Spaghetti (GLUTEN)

Ingredients: (Allergens in UPPER CASE)

Rockefeller Sauce - FISH Stock (Fish Bones, Carrot, CELERY, Onion, Garlic, Fennel, Leek, Herbs), CREAM, Spinach, PARMESAN CHEESE, Shallots, White Wine (SULPHITES), English MUSTARD (GLUTEN), Lemon Juice, Parsley, Ground Black Pepper.

Persilade Crumb - Panko Breadcrumbs (GLUTEN), Parsley, PARMESAN CHEESE, Salt

Vongole Sauce - Tomatoes, Fish Cream Sauce(FISH Stock(Fish Bones, Carrot, CELERY, Onion, Fennel, Leek, Herbs), CREAM), White Wine(SULPHITES), Shallots, Red Wine(SULPHITES), Sugar, Olive Oil, Garlic, Tomato Puree, Rose Harissa, Parsley, Salt, Chilli, Pepper.

Salsa Vongole - Tomato, Pepper, Olive Oil, Coriander.

Nutritional Information:

Oysters Rockefeller per portion:

  • Energy 364cal / 1518kj
  • Fat 20.9g
  • Saturates 11.7g
  • Carbs 22.3g
  • Sugars 2.1g
  • Protein 19.3g
  • Salt 3.5g

Vongole Sauce per 100g:

  • Energy 220kcal / 851kj
  • Fat 16.4g
  • Saturates 8.8g
  • Carbs 8.8g
  • Sugars 5.9g
  • Protein 3.3g
  • Salt 0.45g

Salsa Vongole per 100g:

  • Energy 279kcal /1147kj
  • Fat 29.5g
  • Saturates 4.2g
  • Carbs 2.0g
  • Sugars 2.0g
  • Protein 0.6g
  • Salt 0.02g
Recipes & Cooking illustration

Recipes & Cooking

Spaghetti alle Vongole Method:

Wash the Clams under running water for a minimum of 2 minutes to remove any sand or dirt, then drain and set aside.
Bring to the boil a large pan of oiled and salted water. Add the spaghetti and cook for approximately 8 minutes.
Once cooked, drain the spaghetti in a colander but keep warm.
Place the Vongole Sauce in a large pan and bring to the boil. Add the Clams and cook for 3-4 minutes or until the Clams have all fully opened, discarding any that do not open.
*Add the spaghetti and mix together, then also add the Salsa mix. Stir once more and serve.

Sustainability illustration

Sustainability & Provenance

The Porthilly Pacific Oysters we source are grown in the tidal waters of the stunning Camel Estuary, near Rock, on the North Cornish Coast.
Store oysters in a fridge at no lower than 4°C, cupped side down on a tray or plate and covered with a clean damp cloth. Eat within two days of receipt. Read more

Customer reviews


We have just finished a plate on Tagliatelle Vongole with your clams. One didn’t open, one cracked, the rest of the kilo were sweet, tender and tasty. We will be back for more. Brilliant sourcing.

Mike C, Wiltshire

Freshness of the Sea

Hi Paul & Team Thank you all so much for the Valentines Hamper Special! It arrived: on time, in perfect condition and filled the kitchen with the freshness of the sea! We enjoyed it all but especially the beautiful impressive lobster - most flavoursome we've ever eaten this side of the Tamar! A real delicious treat and terrific surprise for my husband Alan! All the best to you and hope these storms abate soon and are not causing you too much havoc! Saw pictures of Fore Street, Fowey flooded!

Gilly Perrett, Teddington

It's best when it's fresh!

Love all sea food but became disappointed with what the best supermarket chains could offer .. the only great sea food is when its fresh .. Had two deliveries from FFT both perfect keep up the good work ..Its just not the quality of your fish and shellfish its also the fantastic delivery service from DPD with there 1 hour time slot second to none - great combination

Nick Smith, Suffolk

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