The pasta with clams and cherry tomatoes is a first course with a simple but tasty sauce. This dish is also a delightful alternative to the classic first course spaghetti with garlic, oil, chili and clams; in this case with the addition of cherry tomatoes. With simple, high-quality ingredients you’ll make a first course to lick your lips!
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First courses with clams
Garlic, oil, chili pasta and…
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 5 oz clams
- 10 cherry tomatoes
- 1 clove garlic
- 1 chili pepper
- 1 bunch parsley
- 1 tsp dried oregano
- to taste extra virgin olive oil
- to taste salt
Preparation
To make the Pasta with clams and cherry tomatoes, rinse the clams several times under running water to remove the sand.
Put the clams in a large pot and cook them covered with a lid. Cook until the clams have fully opened. If necessary, add a ladle of the cooking water.
Then remove the empty shells and shell most of the clams, leaving a few in their shells, and turn off the heat.
In a pan pour a drizzle of extra virgin olive oil with the garlic, the chopped chili and the chopped parsley.
Lightly brown the garlic over low heat, then add the washed, trimmed and quartered cherry tomatoes.
After about ten minutes, add the clams to the cherry tomatoes. Cook for 5 minutes to achieve a well-coated sauce.
Cook the pasta in plenty of boiling salted water; once cooked (preferably al dente) drain it and pour it into the pan with the sauce.
Add a sprinkle of chopped oregano. Combine the pasta with the sauce. Serve and enjoy!
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