Spaghetti alle Vongole with Cherry Tomatoes
A rustic Italian classic with briny clams, colorful tomatoes, and a bright white wine-garlic sauce that captures the essence of coastal cooking.
đź“ť Ingredients
12 oz (340g) spaghetti
2 lbs (900g) fresh clams, scrubbed clean
4 tbsp extra virgin olive oil
3 cloves garlic, thinly sliced
1 small shallot, finely chopped (optional)
Âľ cup dry white wine
1 cup cherry tomatoes (red & yellow), halved
1 pinch red chili flakes (optional)
Salt and black pepper to taste
ÂĽ cup fresh parsley, chopped
Lemon wedges, for serving
👨‍🍳 Instructions
1. Purge the clams:
Soak clams in salted water for 20–30 minutes to release sand. Rinse well.
2. Cook the pasta:
Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water and drain.
3. Prepare the sauce:
In a wide pan, heat olive oil over medium heat. Add garlic and shallot, cook until fragrant. Add chili flakes and tomatoes. Sauté for 1–2 minutes until tomatoes soften.
4. Steam the clams:
Pour in white wine, increase heat, and add clams. Cover and cook 5–7 minutes, shaking occasionally, until clams open. Discard any that don’t.
5. Combine everything:
Add cooked spaghetti to the pan, toss gently to coat in sauce. If needed, add reserved pasta water for more gloss and looseness. Season with salt and pepper.
6. Serve:
Plate the pasta with clams and tomatoes distributed naturally. Sprinkle with parsley, and don’t worry about a few sauce splatters—it adds to the rustic charm. Serve with lemon wedges and a glass of chilled white wine.
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