Spaghetti alle Vongole Recipe with Cherry Tomatoes
Pasta with clams is a classic Italian dish and my version of Spaghetti con vongole is built with Southern Italian influences and adds baby San Marzano tomatoes, a little chilli and more than a healthy sprinkling of garlic!
Servings 2 Servings
Calories 905kcal
Ingredients
- 500 g 2½-3 Cups Clams
- 6 Garlic Cloves
- 1 Medium Hot Chilli Pepper
- 150 g 1 Cup Cherry Tomatoes
- 185 g 6½ oz Spaghetti
- Lots of Freshly Chopped Parsley
- 3 tablespoon Olive Oil
- 75 ml ⅓ Cup Dry White Wine
- Salt for Boiling Pasta
Instructions
- Place the clams in cold water that has been heavily salted. I use 2 litres (8 cups) of water and 1 tablespoon of salt. Make sure you discard any broken clams or any open clams that do not close when firmly tapped on the work surface.
- Peel the garlic cloves and dice them as finely as you can.
- Remove the stems and the seeds from the chilli pepper and dice it as finely as you can.
- Chop the parsley, use as much as you like!
- Cut the cherry tomatoes in half.
- Bring a 20cm or 8" saucepan of water to a boil and season generously with salt. I use 1½ teaspoons of salt in a pan this size. When the pan comes to a boil, add the pasta and cook as per instructions.
- Heat a 28cm or 11" skillet (with a lid) over a medium heat, and 5 minutes before the pasta is cooked, add the olive oil, garlic and chilli and cook for 90 seconds, stirring regularly. If the garlic begins to colour, reduce the heat.
- Drain the clams.
- Increase the heat to medium high, pour the white wine over the garlic and chilli, add the clams and then add a lid and cook for 2-3 minutes or until the clams begin to open.
- Remove the lid and add the tomatoes and swirl to mix. The aim is not to cook the tomatoes but just to warm them through.
- Drain the pasta and add it to the pan along with the parsley and a little of the pasta cooking liquid.
- Carefully mix and discard any clams that have not opened and serve with more parsley.
Video
Nutrition
Serving: 1 | Calories: 905kcal | Carbohydrates: 80g | Protein: 76g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 168mg | Sodium: 3313mg | Fiber: 4g | Sugar: 5g
