Rocco Gizzo
Pasta alle Vongole with Tomatoes is a tomato-kissed take on pasta with clams that bridges white and red seafood pasta. It is practical enough for a weeknight without tasting like a compromise. It also works when you want date-night food that feels a little more special. I grew up around food that was generous, unfussy and meant to be shared, and that is still how I like to cook. The goal is not to turn dinner into a production. It is to make something you are excited to eat and proud to put in the middle of the table. Cook it the way you like it, pour something good and do not overthink the rest. Mangia! If you are looking for an approachable pasta recipe to add to the rotation, Pasta alle Vongole with Tomatoes is a good one to keep close.
Pasta
Spaghetti alle Vongole with Tomatoes
Spaghetti alle Vongole with Tomatoes is big on flavor, built for the kind of dinner you’ll want to make again, and right at home in the middle of the table.
Ingredients
- 1 pound pasta of choice I used @isaporidelvallo Fusilli Calabresi
- 1 tbsp Calabrian chili paste
- 2 garlic cloves grated
- 2 tbsp tomato paste
- 1 tbsp capers rinsed
- 1/2 pint cherry tomatoes cut in half
- 1 pound cockle clams
- 1/3 cup white wine
- Olive oil
- Parsley
Instructions
- Bring a pot of salted water to a boil.
- Then add some EVOO, Calabrian chili paste, and garlic to a pan. Heat over medium heat. When the garlic and chili begin to sizzle, add the tomato paste, capers, and cherry tomatoes. Cook until the tomato paste turns deep red.
- Then add the clams and deglaze with white wine. Cover, and cook for 2-4 minutes over high heat, or until the clams are opened and fully cooked.
- Transfer the pasta directly from water to the pot with the clams. Over medium high heat, continue to cook, and toss, until the pasta is fully coated. If the sauce looks too dry, add a little pasta water and some EVOO.
- Remove from the heat, plate, and garnish with parsley. Enjoy!
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