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Spaghetti with clams and cherry tomatoes recipe


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A clam and pasta dish with the taste of the sea. So easy to prepare and just so delicious.


Kent, England, UK

2 people made this

IngredientsServes: 4

  • 1kg clams
  • 3 cloves of garlic
  • olive oil
  • a dash of white wine
  • 10 cherry tomatoes
  • a few basil leaves
  • 500g spaghetti

MethodPrep:15min ›Cook:20min ›Extra time:2hr soaking › Ready in:2hr35min

  1. Leave the clams to soak in salty cold water for a couple of hours so that they will release any sand they have in them. Then rinse them well under the tap.
  2. In a large pan, fry the garlic cloves with 1 tablespoon of olive oil. Then add the clams, a splash of white wine, cover them up and cook on a high heat for a few minutes until they open. Take them out of the pan; strain the pan juices through a fine sieve and keep to one side.
  3. Cut the cherry tomatoes into halves and cook them in the same pan with a couple of spoons of olive oil for 7 to 8 minutes. Add a few leaves of fresh basil and stir them in.Then add the cooked clams with their juices and stir them well into the cooked tomatoes adding a dash of olive oil as well.
  4. Cook the pasta in boiling salted water two minutes less than it says on the packet. Drain and stir it in the pan with the tomato sauce for a couple of minutes over a high heat. Garnish with a few basil leaves.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This was good, simple and easy. Thanks for sharing!-14 Jan 2015


Spaghetti with Clams Recipe | Spaghetti alle Vongole

Spaghetti with clams is a typical dish of the Neapolitan tradition that has now become a symbol of Italian cuisine in the world!

A great classic, easy and fast-to-make, made with spaghetti, clams, garlic and extra virgin olive oil. Like any traditional recipe, there are many versions: with vegetables such as zucchini, with tomatoes for a tasty red variant, or flavored with bottarga.

Now we’ll show you the authentic clam sauce recipe of the Neapolitan tradition: spaghetti with clams, the classic white version.

In Italy we usually use Veraci clams (similar to cherrystones clams), big and thick or Lupini clams (similar to littlenecks clams): smaller, cheaper but very tasty. Both are typical of the Adriatic Sea.

You need only a few ingredients, fresh and of excellent quality, to make perfect appetizing spaghetti with clams Italian-style and, most important, you have to follow few rules of execution:

  • Choose fresh clams (and for fresh we intend alive!)
  • Clean the clams from the sand, leaving them to soak in cold salted water for at least 2 hours.
  • Drain pasta al dente and finish cooking the spaghetti in the clam sauce.

Follow all the secrets below, step by step and you will bring to the table, in less than 30 minutes, creamy and tasty spaghetti with clams!

If you like fish dishes, you cannot fail to try the amazing Fish Lasagna recipe or the Paccheri with creamy Pumpkin sauce and Clams!


Spaghetti with Clams, Mussels, and Tomatoes

We eat a lot of pasta in our house. Luckily, it’s so versatile that the options are truly endless. With all the fresh and dried varieties available in stores these days, you could probably combine a different type of pasta with a different sauce every day for years and never get bored.

But while I cook pasta quite frequently, it’s rare that I get to incorporate my favorite ingredients: fresh, locally caught seafood. The only exception is this spaghetti dish, topped with fresh clams and mussels—even in landlocked Umbria, it’s usually possible to find both bivalves at the market.

Many folks get nervous about buying fresh clams and mussels, since they have a reputation for requiring a lot cleaning before use. It’s true that they need a little extra care, but once you learn the basics of choosing, storing, and preparing them, the process becomes significantly less intimidating.

Like all fresh seafood, mussels and clams should smell of the ocean—like salt and seaweed, but not at all fishy. The shells should be tightly closed, with no chips or cracks. If you spot one that’s partly opened, give it a tap if it doesn’t close immediately, it should be discarded. Similarly, any clams or mussels that remain tightly sealed after the recommended cooking or steaming period should never be forced open and eaten.

Once you get your clams and mussels home, immediately unwrap them and store them in a dry bowl in the refrigerator until needed. Though they can keep in the fridge for up to two days, you should generally cook shellfish the same day that you buy it.

When preparing your clams and mussels for this recipe, remove any dirt, sand, or seaweed clinging to the shells by scrubbing them with a firm brush under cool running water. Then, about 20 minutes before cooking, soak them in fresh, cool water with two tablespoons of cornmeal. This will help purge any sand remaining within. Finally, if your mussels still have seaweed, also called a beard, use a towel to gently pull it off the shell just before cooking.

In this particular recipe, I used cherry tomatoes to add flavor, but if fresh, ripe tomatoes are unavailable or out of season, you can substitute chopped canned tomatoes, instead. I would use one (14-ounce) can of chopped tomatoes for a recipe this size.

I prefer a long pasta shape for this type of sauce, like spaghetti, bucatini, stringozzi (an Umbrian square shaped long pasta), or even a fresh egg pasta such as fettuccine or linguine.

Once your clams and mussels are cooked, discard any that remain tightly sealed: they are not safe to eat.


Ingredients

  • 4 Ounces fresh spaghetti
  • 1 1/2 Tablespoon diced leeks
  • 1 garlic clove, thinly sliced
  • 1/2 shallot sliced
  • 3 scallions whites, whole
  • 3 scallion greens, sliced
  • 4 cherry tomatoes, halved
  • 2 Tablespoons olive oil
  • 1 lemon, zested
  • 2 Tablespoons toasted Panko Breadcrumbs
  • 1/4 Cup Noilly Prat
  • 12 clams each
  • 1 Teaspoon chili flakes
  • 1/4 lemon, juiced

Spaghetti With Clams And Cherry Tomatoes

Spaghetti alle Vongole With Pomodorini or spaghetti with clam sauce is a very traditional, simple dish found across Italy. I love adding sweet cherry tomatoes in with the clams, which adds a delicious sweetness. The tomatoes seem to bring out the fresh flavor of the clams and help to keep the pasta moist. Try to find small, fresh clams to use in this recipe, such as littleneck clams.

Ingredients

  • 1 pound Spaghetti
  • ⅓ cups Good Quality Olive Oil
  • 3 whole Garlic Cloves, Peeled & Minced
  • 1 whole Small, Hot Red Chile Pepper, Minced
  • 3 cups Cherry Tomatoes, Halved
  • ½ cups Chopped Fresh Parsley
  • 3 pounds Small Clams, Scrubbed & Soaked
  • ½ cups Dry White Wine
  • Salt and Pepper

Preparation

Cook the pasta in salted boiling water until al dente (according to package instructions).

Meanwhile, in a medium saucepan, heat the oil. Add the garlic and chile pepper and cook for just about 1 minute. Add the tomatoes and cook for a few minutes or just until the tomatoes begin to soften. Add the parsley, clams and wine, and cook over medium heat until the clams open, about 5 minutes.

Shake the pan occasionally to ensure even heat distribution. Discard any clams that do not open.

Drain the pasta, reserving a small cup of pasta water. Add the pasta to the clams and mix well, adding a little of the pasta water if the mixture seems dry. Serve immediately.

Note: Since some clams can be sandy, it is a good precaution to soak them in cool water for up to an hour before using.

You can choose to remove all of the clams from the shells for serving, or remove most of them and leave just a few on the half shell as a garnish, as shown in the photo.


Spaghetti with Mussels, Clams and Shrimp

Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.

Heat the olive oil in a medium saucepan. Add the garlic and cook over low heat until golden, about 3 minutes. Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.

Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, bring the sauce to a simmer over moderate heat. Add the shrimp and cook for 1 minute. Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.

Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.


Spaghetti with clams and cherry tomatoes recipe - Recipes

Who has never heard of spaghetti with vongole (clams)? It is a classic in the Italian cuisine and if you like shellfish this is just the top of tops.
I used to choose this dish many times in restaurants until I began to make my own at home. It just gets too expensive eating out and above all, homemade will always taste best.
I am back in Italy to spend the summer here, so I make the most of all the local food I can find.

The clams I have used to make this dish are called "veraci" and they are local from the Adriatic sea. They are well known for their tender meat and delicate flavour.
It is another very typical dish of all over Italy to be enjoyed with a glass of white wine. I would pair this with a good Pinot Grigio.

When you have finished your pasta you can soak the juice of the clams into some white crusty bread and clean the plate up with it, that's called "scarpetta" or little shoe.

The cherry tomatoes come from my mum's garden and they taste wonderful as they are in season now. So different to tomatoes bought from supermarkets during the winter months! Eating seasonally is always best.

Ingredients

Instructions

Leave the clams to soak in salty cold water for a couple of hours so that they will release any sand they have in them. Then rinse them well under the tap.

In a large pan, fry the garlic cloves with 1 tbsp of olive oil. Then add the clams, a splash of white wine, cover them up and cook on a high heat for a few minutes until they open.

Take them out of the pan and filter their juice keeping it aside.

In a colander cut the cherry tomatoes into halves and cook them in the same pan with a couple of spoons of olive oil for 7-8 minutes. Add a few leafs of fresh basil and stir them in.
Then add the cooked clams with their juices and stir them well into the cooked tomatoes adding a dash of olive oil as well.

Cook the pasta in salty water two minutes less than it says on the packet, drain and stir it in the pan with the tomato sauce for a couple of minutes over a high heat.


Black pasta with cherry tomatoes and prawns recipe

black pasta

Nutrition per portion

Black pasta is very dramatic, and the colour comes from squid ink so it has a bit more of a gutsy flavour than regular pasta. Your local deli should have it, or even fishmongers, but if you can’t find it this recipe can be made easily with regular pasta. When it comes to the pasta it’s your choice of shape – we’ve done spaghetti but there’s no reason cherry tomatoes and prawns won’t love a penne or fettuccine. This black pasta dish looks lovely with various colours of cherry tomatoes if you are able to find them. If you can’t find cherry tomatoes at all, just use regular tomatoes and chop them into chunks or thick slices, or use tinned cherry tomatoes. It is useful to save a bit of the pasta cooking water to help the lemon juice and herbs cling to the pasta like a sauce. Also, thanks to the gorgeous deep savoury flavour of the squid ink pasta, this recipe will work well with almost any fish or shellfish. We also love it with clams and squid, and the pale peachy pink colour of salmon and trout look great against the black pasta, but feel free to add in whatever other seafood suits you!


Spaghetti Lupini Rose' Recipe

TRADITIONAL ITALIAN RECIPE: Spaghetti Lupini Rose' is a very traditional, simple dish found across Italy. Lupini is a small kind of clams. Slightly smaller than regular Clams with a thinner shell.

Yes, this is a very common summer recipe.

I love adding sweet cherry tomatoes in with the clams which adds a delicious sweetness. The tomatoes seem to bring out the fresh flavor of the clams and help to keep the pasta moist.

Try to find small, fresh clams to use in this recipe such as littleneck clams. Since some clams can be sandy, it is a good precaution to soak them in cool water for up to an hour before using. You can choose to remove all of the clams from the shells for serving, or remove most of them and leave just a few on the half shell as a garnish.

In theory these pert little beauties should be sweet enough to provide a counterpoint to the salty clams without the lengthy reducing process more acidic larger fruit would demand. Instead the tomatoes are lightly crushed and simmered in white wine if you want, before the clams are added to the pan, breaking down to release their flavour into the sauce, while remaining intact enough to add blobs of vibrant colour to the dish – a nice counterpoint to the purply shells of the seafood. However, I'm still not convinced: it tastes good, but the briny, seaside note of the seafood is overpowered by the sweet and sour flavour of the tomatoes.


Watch the video: Spaghetti with clams and cherry tomatoes JPN (January 2022).