Pasta vongole (or clams)

Season :All Servings :4 Diet :X Time :30 minutes Difficulty :Medium

I always find this recipe a feast to make and eat! Warm summer days, family garden parties and a large dish of pasta vongole is the ultimate holiday feeling! It is quite simple to make and you’ll only need 8 ingredients. Serve the pasta immediately when finished with a green salad and some bread to mob up the juices.


  • 1 kg. small sustainable clams or vongole, scrubbed clean
  • Bunch fresh flat-leaf parsley
  • 4 cloves garlic
  • Pinch of chili flakes
  • 250 gr. cherry tomatoes
  • 250 ml. white wine
  • 400 gr. spaghetti or linguine
  • Extra virgin olive oil


  1. Bring a pan of water to a boil. Meanwhile wash the vongole thoroughly and discard the ones that don’t close (after a sharp tap).
  2. Finely chop the garlic and parsley and halve the tomatoes.
  3. Add the pasta to the boiling water with a good pinch of salt and cook al dente. Strain and reserve a glass of the cooking water.
  4. While the pasta is cooking, put a large pan on a high heat and add a good glug of olive oil, the garlic, chili flakes, parsley, tomatoes and a pinch of salt and pepper and fry for 2 minutes. Add the wine and vongole, give it a good shake and put the lid on to let it steam for about 5 minutes, shaking the pan regularly.
  5. When all the clams have been opened (discard the unopened ones) add the pasta and stir until combined for a minute or two. If necessary, add a little bit of the pasta water to loosen.
  6. Divide the pasta vongole over the plates and finish with a drizzle of extra virgin olive oil and serve immediately!

Recipe Video :



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