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Edward Clegg

Chef Edward Clegg has been in the culinary profession for 25 years, working with some of the world’s top chefs in the UK and South Africa. As an advocate of innovation and technology in the culinary industry, Edward has specialised in molecular gastronomy and fine dining. He is also actively involved in the avant-garde food movement.

When it comes to food Edward has a passion that is second to none. He lives for food and works to attain nothing less than perfection. After years of industry experience, training has now become his career path and he has joined ICCA Dubai, passing on a great deal of knowledge to the younger generations.

Video Description

Learn from some of the top teaching chefs in the world in the ICCA Dubai's exclusive masterclass. Taking you through some of their intermediate dishes from their professional diplomas, these episodes are packed with useful cooking tips and techniques.

In this episode Chef Edward Clegg will teach you how to make Spaghetti Alle Vongole, another dish from their Professional Diploma in Cookery. Spaghetti Alle Vongole is a quick dish to make, but this recipe involves lots of valuable tricks from Chef Edward that you can apply to many other dishes.   

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100g dry spaghetti

1 tbsp extra virgin olive oil

1 garlic clove

1/4 tsp red pepper flakes

200g clams

3 - 4 cherry tomatoes

30ml white wine (optional)

1 tsp lemon juice

1 tbsp butter

Salt and pepper, to season

1 tsp flat-leaf parsley (chopped)


Boil and set aside the pasta.

Heat the olive oil, add the garlic and red pepper and sauté. Add the clams, wine and lemon juice. Put the lid on and cook for about 8 minutes until the clams have opened. Shake the pan to help them open. Discard any that haven't fully opened.

Add the tomatoes and reheated spaghetti to the pan.

Add the butter and salt and pepper to taste.

Toss the pasta with the clams, put it onto plates or dishes, and add chopped parsley and a drizzle of olive oil to serve.