Garlic Butter Spaghetti with Clams and Cherry Tomatoes

Spaghetti alle Vongole e Pomodorini: A Delightful Italian Classic

When it comes to traditional Italian pasta dishes, few are as beloved and flavorful as Spaghetti alle Vongole e Pomodorini. This mouthwatering recipe combines fresh, tender clams with sweet cherry tomatoes, perfectly complemented by a touch of garlic, olive oil, and fresh parsley. It’s a simple yet refined dish that brings together the best of the Mediterranean, capturing the essence of summer with every bite.

This dish is perfect for a family meal or a special occasion, offering a delightful balance of flavors, from the delicate seafood to the vibrant tomatoes. Whether you’re a seasoned cook or a beginner in the kitchen, Spaghetti alle Vongole e Pomodorini is sure to impress.

Ingredients

Below is a comprehensive table of the ingredients needed for Spaghetti alle Vongole e Pomodorini:

Nutritional Information (per serving)

The following nutritional information is approximate and may vary depending on specific ingredient brands and quantities:

Instructions

Now, let’s dive into the step-by-step process for making Spaghetti alle Vongole e Pomodorini. The method is straightforward but filled with flavors that will transport you straight to Italy. Follow these instructions closely, and you’ll soon be savoring a delicious plate of pasta.

1. Prepare the Clams:
   Begin by carefully inspecting the clams. Make sure there are no broken or open shells. If you find any, discard them immediately. Next, gently tap the clams on a hard surface—those that open are either empty or filled with sand, and should also be discarded. After this, wash the clams thoroughly under cold running water to remove any sand.

2. Prep the Tomatoes:
   While you’re preparing the clams, take the time to slice the cherry tomatoes in half. This will help them release their juices as they cook, adding more flavor to your sauce.

3. Sauté the Aromatics:
   In a large pan, heat the extra virgin olive oil over medium heat. Add the garlic cloves, slightly smashed, and the fresh chili pepper, sliced in half and deseeded. Sauté them in the oil for about 2 minutes, allowing the flavors to infuse the oil. Add two sprigs of fresh parsley to the pan for an extra touch of fragrance. Let the mixture cook for another 3 minutes, taking care not to burn the garlic.

4. Cook the Tomatoes:
   Once the garlic has turned golden and fragrant, add the halved cherry tomatoes to the pan. Allow the tomatoes to cook for about 2 minutes, stirring occasionally, until they soften and release their juices. The smell at this stage will be simply heavenly.

5. Add the Clams:
   Now, it’s time to add the prepared clams. Increase the heat to high and cover the pan immediately with a lid. This step is crucial, as it helps the clams open up as they cook. Allow them to steam for about 5 minutes. During this time, the clams will release their juices, which will form part of the base for your pasta sauce.

6. Filter the Clam Juice:
   Once the clams have opened, carefully remove them from the pan and set them aside. Strain the liquid in the pan to remove any grit or sand, and return the filtered broth to the pan. At this stage, you should also remove the clam shells from the clams, keeping a few whole for garnish.

7. Cook the Pasta:
   Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the spaghettoni and cook according to the package instructions until al dente. Be sure to reserve about 1 cup of pasta water before draining the pasta.

8. Combine Pasta and Sauce:
   Once the pasta is ready, add it directly to the pan with the filtered clam broth. Stir well to coat the pasta with the flavorful sauce. Gradually add some reserved pasta water if needed to help the sauce adhere to the pasta. Continue to cook for another 2 minutes, allowing the pasta to absorb the flavors of the sauce.

9. Finish and Serve:
   Finally, return the shelled clams to the pan and give everything a quick toss to combine. Sprinkle the dish with freshly chopped parsley for a burst of color and flavor. To finish, arrange the whole clams on top for a beautiful presentation.

10. Serve and Enjoy:
    Plate the spaghetti and clams, ensuring that the sauce and clams are evenly distributed. Serve immediately, with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley. This dish pairs beautifully with a crisp white wine, such as a Vermentino or Pinot Grigio, to complement the seafood and fresh flavors.

Tips for Perfect Spaghetti alle Vongole e Pomodorini

• Freshness is Key: For the best results, use the freshest clams and cherry tomatoes you can find. Fresh seafood will make all the difference in the flavor of this dish.
• Watch the Heat: Be careful not to overcook the garlic or chili pepper, as they can become bitter. It’s best to sauté them gently over medium heat to avoid burning.
• Adjust the Salt: Since the clam juice can be naturally salty, be sure to taste the sauce before adding more salt. You may not need much, if any.
• Add White Wine: For an extra layer of flavor, you can deglaze the pan with a splash of dry white wine after removing the garlic and chili. Let it reduce for a minute before adding the tomatoes.
• Pasta Texture: If you want your pasta to absorb more of the sauce, cook it in the pan with the clam broth for a couple of minutes, stirring occasionally, as if you were making a risotto. This helps the flavors meld together beautifully.

Spaghetti alle Vongole e Pomodorini is the epitome of Italian comfort food, offering a harmonious blend of fresh seafood, ripe tomatoes, and aromatic herbs. Its simplicity is what makes it so special, relying on the quality of its ingredients to deliver a truly satisfying meal. Whether you’re cooking for family, friends, or a special date night, this dish is sure to impress and leave everyone asking for seconds. Enjoy!