Fresh Clams with Pasta

Fresh Clams with Pasta

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Servings: 4
Calories: 670


  • 2 1/2 lb clams in their shells soaked and well washed
  • 2 tablespoons olive oil
  • 1 large Spanish onion finely chopped
  • 3 fat cloves garlic peeled and crushed
  • 24 oz tinned tomatoes chopped
  • Pinch of salt
  • freshly ground black pepper
  • 1 1/4 lb fresh or dried vermicelli linguinc or thin spaghetti
  • 2 tablespoons chopped parsley to garnish


  • Heat the oil in a large heavy pan and gently soften the onion and garlic.
  • Add the chopped tomatoes with their juice, season with salt and pepper to taste, and let the sauce simmer for about 15 minutes until soft arid smooth.
  • Meanwhile, in another large pan, steam open the clams or cockles in a little water. When they have all opened, reserve 12 intact to use as a garnish, then remove the rest from their shells.
  • Pour all the cooking liquor into the simmering tomato sauce. Continue to simmer the sauce over a low heat as it reduces a little and thickens.
  • Now cook the pasta in plenty of boiling salted water to which you have added a drop of olive oil to prevent it sticking.
  • Fresh pasta takes no more than 2 minutes to cook al dente (firm to the bite), dried takes longer follow the directions on the packet.
  • Drain the pasta thoroughly and put it into a large shallow serving dish. Keep it warm while you add the shelled cockles or clams to the reduced sauce and gently heat through.
  • Pour the sauce over the pasta and fork it well in.
  • Scatter the reserved clams or cockles in their shells over the dish, sprinkle with the chopped parsley and serve immediately.
Calories: 670 kcal
Carbohydrates: 117 g
Protein: 27 g
Fat: 10g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 13 mg
Sodium: 275 mg
Potassium: 799 mg
Fiber: 7 g
Sugar: 9 g
Vitamin A: 1714 IU
Vitamin C: 29 mg
Calcium: 77 mg
Iron: 3 mg
Ingredients Clam, Fish & Seafood
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