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2 votes | 1289 views

A fantastic sea first course

Prep time:
Cook time:
Servings: 5


Cost per serving $5.83 view details
  • 1 kg clams
  • a nosegay of parsley
  • 2 cloves of garlic
  • extra-virgin olive oil
  • about 15 cherry tomatoes (otherwise, I use tomato concentrate)
  • hot pepper
  • white wine (optional)
  • 500 g pasta (linguine, spaghetti, trenette)


  1. First you have to put the clams in salted water for at least 2 hours, to flush the sand. After at least two hours, rinse the clams under running water and drain them.
  2. Now clean the parsley, and chop it together with garlic. Take a frying pan, add a drizzle of extra-virgin olive oil and then add chopped garlic and parsley. After a few minutes add the clams, tomatoes cut in half (or a tablespoon of tomato concentrate, as I did today) and hot pepper, then cover with a lid and cook, stirring occasionally, so that the clams have time to open up (it will take about 10 minutes).
  3. Then, pour a little white wine (if you want) and let it cook again, always with the lid, until the clams will open fully and release their water. Once wide open, the clams are cooked! Don't let too much water to evaporate, so you can sauté pasta into the clams sauce.
  4. Now bring to boil a pot of salted water (I didn't add any other salt) and put the pasta in: drain it when it's underdone, so you can sauté it for 3 or 4 minutes with the clams sauce (obviously, if you prefer, you can also let a bit more water to evaporate from the clams, and then cook the pasta "normally").


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Nutrition Facts

Amount Per Serving %DV
Serving Size 711g
Recipe makes 5 servings
Calories 598  
Calories from Fat 37 6%
Total Fat 4.26g 5%
Saturated Fat 0.58g 2%
Trans Fat 0.0g  
Cholesterol 68mg 23%
Sodium 139mg 6%
Potassium 1819mg 52%
Total Carbs 96.15g 26%
Dietary Fiber 8.1g 27%
Sugars 13.35g 9%
Protein 42.21g 68%
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  • linda tobin
    I added some thinly sliced lemon to brighten it up and loved it!!
    I've cooked/tasted this recipe!
    This is a variation

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