The pasta with clams, sun-dried tomatoes and olives is a simple first course with a comforting flavor. To a traditional dish, such as pasta with clams with garlic, oil and chili, this time I added chopped sun-dried tomatoes and olives. This recipe is made in a few simple steps and brings to the table an appetizing first course that’s hard to resist!
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First courses with clams
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz Pasta
- 5 oz Clams
- 6 Sun-dried tomatoes
- 1 tbsp Black olives
- 1 Chili pepper
- 1 clove Garlic
- to taste Extra virgin olive oil
- to taste Salt
Preparation
To prepare the pasta with clams, sun-dried tomatoes and olives, rinse the clams several times under running water to remove sand. In a large pot, over low heat, lightly brown the chopped garlic with a drizzle of extra virgin olive oil and the chopped chili.
Then add the clams, cover with a lid and cook until the clams have fully opened. If necessary, add a ladle of cooking water.
Next remove the empty shells and shell the remaining clams, leaving them in the pan, and turn off the heat.
In the blender bowl, place the olives and sun-dried tomatoes. Drizzle in the extra virgin olive oil to combine the ingredients, blending until you obtain a creamy, homogeneous mixture. Add the mixture to the clams.
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. Toss the pasta with the sauce. Serve and enjoy!
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