Close your eyes and imagine the scent of the sea mingling with that of fresh parsley, a table kissed by the sun, and a dish of pasta that encapsulates the essence of the Italian summer.
This is the magic of spaghetti with clams and cherry tomatoes, a dish that celebrates simplicity and authentic flavor.
Unlike the white version, a great classic we honor in our foolproof recipe for spaghetti with authentic clams, this variant is enriched by the color and sweetness of cherry tomatoes, creating a simply perfect balance.
It’s a true marriage of flavors: the intensely salty note of the clams, small gems of our Mediterranean, embraced and balanced by the juicy freshness of the cherry tomatoes just seared in a pan.
This dialogue between ingredients is the secret of the most loved fish dishes, a harmony you can also find in our creamy fregola with clams, where each element contributes to an unforgettable result.
This dish is proof that you don’t need complex preparations to create something extraordinary.
Don’t be fooled by its elegant appearance: this recipe is incredibly quick and accessible to everyone, the ideal solution for an impromptu dinner with friends or a special family lunch.
It’s a first course that tastes like celebration and home.
If, like us, you think a good plate of pasta can save the day, we invite you to discover all the proposals in our section dedicated to first courses, where you’ll find inspiration for every occasion.
Now, let’s head to the stove and prepare to bring the sea to the table!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
- Energy 236.36 (Kcal)
- Carbohydrates 27.47 (g) of which sugars 4.78 (g)
- Proteins 11.67 (g)
- Fat 8.83 (g) of which saturated 0.64 (g)of which unsaturated 0.31 (g)
- Fibers 1.74 (g)
- Sodium 312.37 (mg)
Indicative values for a portion of 380 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.35 oz spaghetti
- 2.2 lbs clams
- 1.1 cups cherry tomatoes
- 1 bunch parsley
- 2 cloves garlic
- 3.4 oz dry white wine
- to taste extra virgin olive oil
- 1 hot pepper (If you use it)
- 1 pinch salt (A little)
Tools
- 1 Bowl Pyrex
- 1 Colander Barazzoni
- 1 Pan Moneta
- 1 Pot Crealys
- 1 Cutting board
Steps
Purging the Clams:
Place the clams in a large bowl, cover them generously with cold water, and add a handful of coarse salt.
Let them purge for at least 2-3 hours, changing the water a couple of times.
This step is crucial to remove any sand residue.
Opening and Straining:
In a large pan (or pot), sauté a garlic clove and some parsley stems with a drizzle of oil.
Rinse the clams well under running water, drain them, and place them in the pan.
Increase the heat, cover with a lid, and cook until they have all opened.
Turn off the heat, transfer the clams to a bowl, and strain their precious cooking liquid through a fine-mesh sieve, keeping it aside.
Shelling:
Once the clams have cooled down, shell about three-quarters of them, placing the seafood in a small bowl.
Keep the remaining part with the shell: it will serve for the final decoration of the dish, making it more beautiful and inviting.
Preparing the Sauce:
In the same pan used earlier, sauté another garlic clove and more parsley stems in extra virgin olive oil.
Add the halved cherry tomatoes, slightly crushing them with a spoon to release the pulp, and let them cook over medium heat for about 5 minutes.
Remove the garlic and stems, then deglaze with the dry white wine.
Allow the alcohol to completely evaporate, then turn off the heat.
Meanwhile, start cooking the spaghetti in plenty of lightly salted water.
Finishing:
Drain the spaghetti two minutes before the time indicated on the package, reserving a ladle of their cooking water.
Pour the pasta directly into the pan with the cherry tomato sauce.
Turn the heat back on (high), add the clams (both shelled and unshelled) and their strained water.
Toss the pasta energetically, adding a little cooking water if necessary, until completing the cooking and creating a delicious creamy emulsion.
Once cooked, turn off the heat, add a generous grind of black pepper and let it rest for a minute.
Plating and Tasting:
With the help of tongs and a ladle, create a nest of spaghetti in the center of each plate.
Arrange the clams with the shell harmoniously, finish with a sprinkle of finely chopped parsley and, if you like, a final drizzle of raw oil.
Serve immediately and enjoy the taste of the sea.
Storage, Tips, and Variations
As with all seafood dishes, my sincere advice is to consume the spaghetti with clams immediately after preparation.
Reheated pasta tends to overcook, and the clams become rubbery.
If there are leftovers, store them in an airtight container in the refrigerator for a maximum of one day.
You can reheat it in a pan with a splash of water to soften it, but the texture will not be the same.
My Tips:
Purge is sacred: Do not rush this step.
An extra hour of soaking is better than finding a single grain of sand under your teeth!
Cooking water is gold: The starch dissolved in the pasta water is the natural binder that will transform the sauce into a delicious and enveloping cream.
Never throw it all away!
Quality above all: With so few ingredients, their excellence makes all the difference.
Freshest clams, good extra virgin oil, and sweet and ripe cherry tomatoes are the secrets for an unforgettable dish.
Variations on the Theme
A citrusy touch: For a burst of freshness, add the grated zest of an organic lemon at the end of the finishing, away from the heat.
The unexpected crunch: Toast some breadcrumbs in a small pan with a drizzle of oil until golden.
A sprinkle on the finished dish will add a surprising texture.
Another aromatic herb: If you want to experiment, try replacing part of the parsley with some fresh mint leaves or basil.
FAQ (Questions and Answers)
Can I use frozen clams?
Yes, it is possible, although the taste of fresh clams is unmatched.
Make sure to completely thaw them in the refrigerator before use.
They will not need purging, but check them carefully before cooking.What if some clams don’t open during cooking?
They must be eliminated and discarded.
A clam that doesn’t open was most likely already dead before cooking and is not safe to eat.
No exceptions!
Can I omit the white wine?
Absolutely yes.
Wine adds a note of acidity that cleanses the palate, but if you prefer not to use it, you can deglaze the pan with a little of the clams’ filtered water or a splash of pasta cooking water.
Why did my pasta turn out dry and not creamy?
The most common reasons are two: either you drained the pasta too dry without saving enough cooking water, or you tossed it in the pan at too high a heat for too long, making it absorb all the liquid.
The secret is to drain it very moist and finish cooking by adding water little by little.
Can I use another type of pasta?
Sure!
Spaghetti and linguine are the classic formats, but this recipe is also delicious with short pasta shapes that hold the sauce well, such as paccheri, calamarata, or mezze maniche.
