Wednesday, April 24 2024

This dish is a celebration of simplicity and elegance, embodying the essence of Neapolitan cuisine.

Imagine a dish adorned with perfectly al dente spaghetti, entwined with succulent clams that have absorbed the brackish essence of the sea.

This dish is enhanced by the addition of sweet, juicy cherry tomatoes, creating a symphony of flavors that dance across the palate.

In this culinary adventure, we will guide you through each step, from the careful selection and preparation of the freshest ingredients to the creation of a tantalizing sauce that captures the spirit of Naples.





  • 14 ounces spaghetti
  • 1 pound fresh clams
  • 14 ounces cherry tomatoes
  • 2 cloves garlic, finely chopped
  • 1 fresh red chili (optional, if you want to add a spicy kick)
  • 1/2 cup dry white wine
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Fresh parsley, finely chopped



Cleaning the clams:

Soak the clams in a bowl of salted water for at least an hour so that they release any residual sand.
After an hour, rinse them thoroughly under running water.
Preparation of the sauce:

In a large skillet, heat 3-4 tablespoons of extra virgin olive oil over medium heat.
Add the finely chopped garlic and, if desired, fresh chili pepper for a spicy touch. Sauté lightly, without browning the garlic.
Add the cherry tomatoes cut in half and cook for about 5-7 minutes until softened.
Cook the clams:

Add the clams to the pan with the tomatoes.
Pour in the white wine and cover the pan with a lid.
Cook over medium heat until the clams open. Discard any that remain closed, as they may not be edible.
Cook the spaghetti:

Meanwhile, bring a pot of salted water to a boil.
Cook the spaghetti al dente following the instructions on the package.
Combine the ingredients:

Drain the spaghetti and add it directly to the pan with the clams and tomatoes.
Adjust salt and pepper to taste.
Sprinkle with fresh chopped parsley and saute all ingredients well so that the spaghetti absorbs the delicious sauce.

Serve the Spaghetti con vongole e pomodorini alla napoletana piping hot, drizzling with a little extra virgin olive oil and garnishing with fresh parsley.

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