In Season: March

March brings the official start to Spring in the UK, International Women's Day, Mother's Day and Easter. With all this celebrating to do, plus the rapid increase in daylight it might be time to start think about venturing outside again! This month we're celebrating Spread Founder Emma's birthday and she's all about the sea, see below for her favourite spaghetti vongole with bang in season clams, although this dish would work well substituted with mussels, crab, lobster or prawns, cooking up the various seafood as required in step 4.




Cauliflower, kale, leeks, purple sprouting broccoli, salsify, spinach, spring onions, swede, wild nettles


Blood orange, lemons, oranges, rhubarb, kiwi fruit, pineapple, passion fruit


Clams, cockles, dab, dover sole, gurnard, hake, langoustine, lemon sole, lobster, mussels, oysters, red mullet, salmon, shrimp, whitebait, winkles





  • 600g fresh clams (we get ours from Sandy's in Twickenham)

  • 400g dried spaghetti
  • 40g butter
  • Extra virgin olive oil
  • 2-3 finely chopped cloves of garlic
  • Finely chopped red chilli, to personal preference
  • 2 glasses of white wine (one for the chef, one for the guests)
  • A handful of roughly chopped flat leaf parsley
  • Zest of 1/2 a lemon and a spritz of juice to taste

1. Run the cold tap and rinse and scrub the clams, then leave them to soak for two hours in a bowl of heavily-salted cold water. Drain and rinse well to remove any grit / sand / other.

2. Cook the spaghetti in a large pan of boiling water as per it's instructions - just make sure to catch it al dente.

3. Soften the garlic and chilli with half the butter and approx. three tbsp of olive oil in a pan large enough for the clams (with a lid), over a medium heat.

4. Add the drained and rinsed clams, pour in one glass of wine and turn up the heat. Cover and leave for a couple of minutes until the clams have opened up - make sure to discard any that are still closed. 

5. Drain the spaghetti and add to the pan along with the rest of the butter. Mix it all up and give it a toss if you're channelling the JO spirit, then stir through the parsley, lemon zest and juice, season to taste and serve. Roasted cherry tomatoes also add a delicious burst of sweetness and we absolutely love them if you're substituting the clams for crab or prawns!

Recipes, SeasonalEmma Plant