Saturday, July 20 2024

Spaghetti with clams and cherry tomatoes is a tasty and fragrant first course, a richer and more colorful version of the classic spaghetti with clams, a typical dish of Italian cuisine and in particular of Campania.

Easy and quick to prepare, they are perfect for a summer dinner with friends, organized at the last minute, or for a family lunch back from the sea.

Here the real clams are rinsed, purged in cold water and finally pan-fried until they open.

Their juices are then strained and added to a delicious sauce of fresh cherry tomatoes cooked with garlic, extra virgin olive oil and chili peppers.





  • 2 1/2 cups of cherry tomatoes
  • 13 oz of Spaghetti
  • 2 cloves of garlic
  • 2.2 lb of clams
  • parsley to taste
  • extra virgin olive oil to taste
  • salt to taste



Rinse the clams under fresh running water.

Collect them in a large bowl covered with water and let them purge for about 2 hours.


Heat a swirl of oil, a clove of garlic and a sprig of parsley in a skillet.

Add the well-drained clams, cover with a lid and let them open over a high flame.

Stir occasionally until the clams are open.


Shell most of the clams and keep them aside along with the ones in their shells.

Strain through a fine-mesh strainer the liquid released from the clams and set aside.

Mince the second clove of garlic and sauté it with some parsley and the chopped chili pepper.


Add the cherry tomatoes cut into wedges and season while stirring.

Adjust the salt and cook for about 10 minutes more.

Pour in the strained juice and bring to a simmer.


Finally, add the shelled clams along with those remaining in the shell.

Meanwhile, boil the spaghetti in boiling salted water, drain them al dente and add them to the pan.

Turn off the heat, season with chopped parsley and toss to coat.


Finish with a drizzle of raw oil and serve the spaghetti piping hot.


It is recommended to prepare the spaghetti vongole e pomodorini, and consume them at the time.


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