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 & 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
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