Michelin star level

You know what’s better than dressing up and heading out? Staying in the comfort of your abode with a delicious home cooked dinner.

Just in time for the weekend, we have asked a Michelin star chef Michael White – the man behind the New York restaurant Italian seafood restaurant Marea that has recently opened in DIFC – to share a recipe for one of his standout dishes – spaghetti Vongole with clams and calamari.

Full of simple flavours, this quick and easy dish celebrates the best of seafood and you can make a big enough batch to feed yourself and three of your closest friends. Spaghetti is best when shared.

spaghetti vongole recipe

In addition, Marea is hosting a one off special dinner on March 10. Chef Michael White has joined culinary forces with Chef Akmal Anuar to celebrate the best of Italian and Asian cuisine through a six-course-set menu, titled Poseidon Adventure. Expect sea bass enhanced with the rich and intense flavours of Japanese wasabi and hand-rolled garganelli accompanied with a blue fin tuna bolognese. Marea’s limited-edition East Meets West menu is priced at Dhs475 per person.

Ready to cook up a storm at home? Follow the recipe below:


450g Spaghetti Pasta
3 cloves Sliced Garlic in Olive Oil
1 pinch Chili Flakes To Taste
Kosher Salt
50g Baby Leeks, thinly sliced
36 Ea Manila Clams, washed
460ml Fumet
100g Calamari, cleaned and diced
10g Parsley, chiffonade
Extra Virgin Olive Oil
Lemon Juice


  1. Heat a sauté pan over high heat. Add the sliced garlic in oil, chili flakes, kosher salt, and leeks.  Sauté until the garlic is fragrant and the leeks start to soften slightly.
  2. Add the clams to the pan, then the fumet and cover with a lid to steam open the clams.
  3. Add the pasta to boiling, salted water and cook until the desired doneness is reached.
  4. Add the cooked pasta to the clams, follow with the calamari and stir to combine.
  5. Cook the pasta in the sauce to thicken slightly and cook the calamari through. Add some extra virgin olive oil to the pan while tossing to help add body.
  6. Finish with the parsley and lemon juice, adjust seasoning to taste.


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Image: Supplied