Spaghetti with Clams and Tomatoes

There’s something irresistibly charming about a dish that combines the simplicity of pasta with the briny flavour of clams and enhanced by the sweet acidity of ripe tomatoes. Spaghetti with Clams and Tomatoes is a culinary treat that brings the essence of the sea to your plate, creating a lovely combination of flavours that is both comforting and sophisticated.

The Origins of a Classic

Clams with spaghetti, often referred to as “Spaghetti alle Vongole” in Italian cuisine, hails from the coastal regions of Italy. This dish is a staple in places like Naples and Venice, where fresh seafood is abundant. The addition of tomatoes, whether in the form of fresh cherry tomatoes or a light tomato sauce, adds a vibrant twist to the traditional recipe, balancing the saltiness of the clams with a touch of sweetness and acidity.

Ingredients and Preparation

The beauty of this dish lies in its simplicity. Here’s a breakdown of what you’ll need:

Fresh Clams: Littleneck or Manila clams are ideal. Ensure they are fresh and clean.

Spaghetti: High-quality pasta makes a significant difference. Opt for durum wheat spaghetti.

Tomatoes: Fresh cherry tomatoes or San Marzano tomatoes, depending on availability and preference.

Garlic: A few cloves, thinly sliced, for that aromatic base.

White Wine: Dry white wine not only helps in opening the clams but also adds depth to the sauce.

Olive Oil: Extra virgin olive oil is essential for authenticity and flavor.

Parsley: Freshly chopped parsley adds a touch of color and freshness.

Red Pepper Flakes: For a hint of heat.

Salt and Pepper: To taste.

Start by heating olive oil in a large pan over medium heat. Add the sliced garlic and a pinch of red pepper flakes, cooking until the garlic is fragrant and golden. Add the tomatoes and cook until they start to soften and release their juices. Pour in the white wine and bring it to a simmer.

Next, add the cleaned clams to the pan, cover with a lid, and cook for about 5-7 minutes until the clams open. Discard any clams that remain closed. Meanwhile, cook the spaghetti in salted boiling water until al dente. Reserve some pasta water before draining the spaghetti.

Add the cooked spaghetti to the pan with the clams and tomatoes. Toss everything together, adding a splash of pasta water if needed to create a silky sauce. Finish with freshly chopped parsley and a drizzle of olive oil.

Why This Dish is Beloved

Clams with spaghetti and tomatoes is cherished for its light yet flavorful profile. The combination of tender, slightly chewy clams with the al dente spaghetti, all enveloped in a garlicky, wine-infused tomato sauce, is a delight for the senses. It’s a dish that embodies the Mediterranean philosophy of using fresh, simple ingredients to create something extraordinary.

Moreover, this dish is versatile. It can be a quick weeknight main dish or the star of a leisurely weekend lunch. Pair it with a crisp white wine, like a Pinot Grigio or a Vermentino, and you have a meal that’s both elegant and satisfying.

Incorporating clams with spaghetti and tomatoes into your cookbook is a way to celebrate the flavours of the sea, even if you’re far from the coast. It’s a reminder of the beauty of simplicity in cooking and the incredible tastes that can be achieved with a few high-quality ingredients.

Spaghetti with Clams and Tomatoes

Clams with Spaghetti and Tomatoes is a delightful Italian dish that combines tender clams, al dente spaghetti, and a light, garlicky tomato sauce. This dish is perfect for bringing the amazing flavours to your table with minimal effort.

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Course: Main Dish

Cuisine: Italian

Keyword: Alcohol, Clams, Sauce, Spaghetti, Vegetables, White Wine

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 People

Calories: 517kcal

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Ingredients

 

MetricImperial

• 2 lbs clams fresh small
• 12 oz spaghetti
• 1 pint cherry tomatoes halved
• 4 cloves garlic thinly sliced
• 1/2 cup dry white wine
• 1/4 cup extra virgin olive oil
• 1 tsp red pepper flakes optional
• 1/4 cup fresh parsley chopped
• salt to taste
• black pepper to taste

Instructions

• Rinse the clams under cold water and scrub their shells to remove any dirt. Discard any clams that are open and do not close when tapped.
  2 lbs clams
• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
  12 oz spaghetti
• In a large pan, heat the olive oil over medium heat.
  1/4 cup extra virgin olive oil
• Add the sliced garlic and red pepper flakes (if using). Cook until the garlic is fragrant and golden, about 2 minutes.
  4 cloves garlic, 1 tsp red pepper flakes
• Add the cherry tomatoes and cook until they begin to soften, about 5 minutes. If using canned tomatoes, cook until slightly thickened, about 10 minutes.
  1 pint cherry tomatoes
• Pour the white wine into the pan with the tomatoes and bring to a simmer.
  1/2 cup dry white wine
• Add the clams, cover the pan with a lid, and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
  2 lbs clams
• Add the cooked spaghetti to the pan with the clams and tomatoes. Toss everything together, adding reserved pasta water a little at a time to create a silky sauce.
• Season with salt and black pepper to taste.
  salt, black pepper
• Sprinkle with freshly chopped parsley and drizzle with a bit more olive oil before serving.
  1/4 cup fresh parsley

Nutrition

Calories: 517kcal | Carbohydrates: 72g | Protein: 18g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 527mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1145IU | Vitamin C: 33mg | Calcium: 59mg | Iron: 3mg