Sensational Spaghetti Vongole with Tomato

This Spaghetti Vongole with Tomato recipe is a great recipe to hold as an ace up your sleeve when entertaining. It’s a seafood sensation with maximum WOW factor that’s guaranteed to impress. Plus, when you’re short for time and in need of something that’s light and quick to prepare mid week, this recipe ticks all the right boxes too. Using only a few fresh ingredients, you can whip this restaurant quality seafood meal up in the same time it takes to boil the pasta. Plus it’s very healthy. While my recipe uses a can of tin tomato as a base, it’s just as good without. We like it with Spaghetti, but Linguine is a good option too. (This recipe has its origins in Naples, but is a much loved recipe enjoyed throughout Italy. Vongole is the collective name for clams.)

Ingredients

• 1-2 kg Pipis (depending on the size of the pipis)
• Chopped Tomato (tinned is fine)
• Garlic
• Red Onion
• Parsley
• Red Chillis
• White Wine
• Lemon Juice
• Brown Sugar
• Salt & Cracked Pepper

Cheat Sheets for a Succulent Spaghetti Vongole

This recipe is so easy to make, it’s almost a cheat sheet recipe all on its own. Spaghetti Vongole translated means Spaghetti with clams. I use Pipis clams to make this recipe. Pipis come in various sizes. I prefer it when they are smaller as they cook more quickly and remain more succulent.

• I use a wok with a lid for this recipe, but you can use any large flat bottomed pan too.
• For a rich glossy sheen on the sauce, add about 100g butter before adding the pipis. It adds a touch of decadence.
• When adding and deglazing the wine, let it reduce to about 50% before adding the tomato.
• The smaller the pipis, the sweeter and more tender the meat.
• Make sure that you have a good fitting lid you can cover the sauce with once the clams have been added.
• When the shells begin to open you are close to being ready.
• Discard any unopened pipis shells. DO NOT NEED EAT them if unopened.
• Add a touch of brown sugar to cut through the acidity of the tomato.
• If you feel that your sauce has reduced too much before adding the spaghetti, use some of the spaghetti water for additional liquidity. (Especially if you are not adding the tomato).

Print Recipe

Sensational Spaghetti Vongole with Tomato

Dinner, Lunch – Mediteranean, Italian,

By Mrs Robinson – Serves: 4-6

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes (20 minutes if you prep while cooking takes place)

This restaurant quality Sensational Spaghetti Vongole with Tomato is a perfect choice for entertaining or for healthy mid week meals. It's quick and easy to prepare regardless of your audience. It's a seafood sensation that delivers maximum WOW factor at minimal effort.

Ingredients

• 1-2kg Pipis Clams (depending on the size of the clams)
• 1 Tin Chopped Tomato
• 2 Medium Red Onion diced
• 3-4 Medium sized Garlic cloves diced
• 1 Bunch Fresh Parsley
• 4 Red Chillis diced
• 1 Cup white wine
• Squeeze of Lemon Juice
• 1-2 Tablespoons Brown Sugar
• Olive Oil for drizzling
• 100g Butter
• Salt & Cracked Pepper
• 1 Box Spaghetti

Instructions

Get your spaghetti on the boil at the same time you begin preparing your Vongole sauce

1

Prepare according to packet instructions

2

Add spaghetti to boiling water

3

Season water with salt and a dash of olive oil

4

Cook pasta for about 7 minutes or until al dente

Vongole Sauce Preparation

5

Add olive oil to a wok or flat bottomed pan and bring up the heat

6

Add the diced red onion and stir constantly until well sweated

7

Add the garlic and stir together with the onion until the fragrance is released

8

Add the white wine and deglaze in the pan until reduced by half

9

Add the tinned tomato and chillis

10

Add salt and cracked pepper for seasoning to taste

11

Add the sugar to taste

12

When you are happy that the flavours are balanced, add the butter for additional richness and glossiness to the sauce

13

Bring the sauce to the boil

14

Add the pipis and cover the pan with a lid to allow the pipis to steam

15

When the pipis are all open, they are ready for serving

16

Toss in the cooked spaghetti and toss together thoroughly

17

Sprinkle generously with the parsley, drizzle with olive oil and serve straight away

Serve With

18

Crusty Garlic Bread

Notes

If the clams are small, 1kg of clams is sufficient for 4-6 people. But if they are medium to largish in size, then 2kg is better. Don't forget to throw away any unopened clams.