Pasta Vongole (clams) in tomato sauce

I love pasta with clams!

If you think they are difficult to prepare think again. They don’t need much prep time at all. You just need to soak them for a couple of hours in cold water so they release any sand they have in them, then you can cook them straightaway. Remember to discard all clams that are open or damaged and any that have not opened during cooking.

You will have a pasta with the flavour on the sea, a light and delicious meal ready in 15 minutes!

I have chosen orecchiette pasta for this recipe but you can choose any type of pasta you like.

  • Prep Time : 15 minutes
  • Cook Time : 15 minutes


  • Fresh clams in shells – 1 Kg – 35 oz
  • pasta – 400 g – 4 cups
  • cherry tomatoes – a handful
  • garlic cloves – 2
  • olive oil
  • chopped parsley – 2 tbsp
  • salt and pepper
  • white wine – a splash
  • fresh chilly pepper – 1
  • tomato sauce – 8 tbsp


Leave the clams to soak in salty cold water for a couple of hours so that they will release any sand they have in them.

Rinse them well under the tap and discard any that are open or damaged.

Bring a pot of salty water to the boil to cook your pasta.

Heat two tbsp of olive oil in a large pan, add the garlic cloves and the chopped chilli, then fry gently for a minute. Add the halved cherry tomatoes.

Add the clams and a splash of wine, salt and pepper

Add the tomato sauce, cover the pan and cook for 3-4 mins on a high heat until all the clams are open.

Cook the pasta, drain and then tip into the pan with the parsley, a drizzle of olive oil and toss together.

Mop up the lovely juices with some rustic bread.



4 thoughts on “Pasta Vongole (clams) in tomato sauce

  1. Ooh, I make spaghetti or linguine vongole or cozze almost every other week. Sometimes with, sometimes without tomato. Unbeatable! Packed full of flavour and nutrients and velocissimo!


  2. Look delicious ! The other day for Easter we ate clams and hubby help me to open:)
    We make to oven with grated cheese!!


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