Spaghetti alle vongole

Name: Spaghetti alle vongole (Spaghetti with clams and cherry tomatoes)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 medium bunch of parsley, chopped; 1 small dried red chilli, crumbled; 500 g (1 lb 2 oz) spaghetti; 125 ml (½ cup) white wine; 200 g (7 oz) ripe cherry tomatoes, halved; 1 kg (2 lb 4 oz) small, fresh clams (vongole); 1 kg (2 lb 4 oz) small, fresh clams (vongole); 4 tablespoons olive oil plus a little extra; 3 garlic cloves, peeled and finely chopped

Spaghetti with clams and cherry tomatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is one of the light, fresh and yet full-flavoured pasta dishes so frequently served along the coast. Small clams are usually used for this dish. The spaghetti remains in bianco (without a tomato sauce), and the cherry tomato halves are tossed into the pan at the last minute to heat them through.

Ingredients

1 kg (2 lb 4 oz) small, fresh clams (vongole)
4

Europe
Italy
Fish course
Pescatarian
Mediterranean
May
Gluten-free
Tuscany

Method

Soak the clams in lightly salted water for a few hours. Change the water frequently and drain in a colander to get rid of any sand. Rinse and drain well.

Heat the olive oil in a large wide stockpot. Add the garlic, chilli and half of the parsley. As soon as you begin to smell the garlic, add the clams and the white wine. Turn up the heat to high, put a lid on, and cook for 5 minutes or