Olive leaves with clams are a type of pasta typical of Umbria, a childhood friend gave it to me and not knowing what the traditional condiment for this pasta was, I decided to make it with clams, and luckily, besides being delicious, it was appreciated by others as well.
The only precaution with this pasta is that it can break a little during cooking, so you need to respect the cooking times closely.
You can also purchase it online on some sites dedicated to regional pasta, I won’t provide the link because on Amazon I only found it with spinach.
I strongly recommend trying this type of pasta at least once because it is really good and tantalizing.
Follow the recipe and if you replicate it, or replicate other recipes on my blog, send me the photos, I’ll post them on my fb page with your name.
Approx. 585 kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 500 g olive leaf pasta
- 8.8 oz shelled clams
- 5.3 oz clams with shell
- 2/3 cup fish broth
- 3 cloves garlic
- 2 tbsp extra virgin olive oil
- to taste parsley (dried or freshly chopped)
- to taste pepper
- to taste salt
Preparation of Olive Leaves with Clams
In a non-stick pan with slightly high edges, put the extra virgin olive oil with the garlic cloves and let them fry a little, then add the shelled clams with the fish broth and cook for a few minutes.
In the meantime, bring salted water to boil for the pasta.
Add salt, pepper, parsley, and the clams with shell, continuing to cook until the clams open and everything is cooked to the right point.
Cook the pasta respecting the cooking times, and when there are still a couple of minutes left to complete the cooking, drain the pasta and continue cooking in the pan with the sauce, making sure to add more fish broth or water as needed if it becomes too dry.
Plate and serve.
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