Spaghetti alle vongole

Spaghetti with clams and cherry tomatoes

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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

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