Linguini Alle Vongole e Pomodoro

Updated: Aug 24, 2020

This has to be one of my all time favourite Italian dishes. As with most Italian dishes, it’s a fine example of letting fabulous ingredients to the talking. After the most amazing summer, tomatoes are in their glory right now and I’m making the most of them. A fantastic dish for the whole family - kids love it as it’s great fun to eat!

Serves 4


350g linguini

6 cloves garlic - finely chopped

3-4 tablespoons olive oil

1 chilli - finely chopped (optional)

400g tomatoes - roughly chopped

500g small clams - cleaned and rinsed (see my stories)

Small glass dry white wine ⠀

2 tbsp finely chopped fresh flatleaf parsley


Bring a large pan of water to the boil for the linguini. When boiling add salt and the pasta and cook until al dente. Roughly 2 minutes less than the packet instructions.


Sauté the garlic in olive oil for a few minutes to release the flavour. Add the tomatoes and chilli, season generously and cook for 5 minutes. Pour in the wine and reduce to burn off the alcohol. Add the clams, stir, turn up the heat, place a lid on and cook for 5 minutes or until the clams have opened. Discard any that remain shut.

Toss with the pasta, the herbs and a drop of the cooking water. Serves immediately.

56 views0 comments

Recent Posts

See All

Seafood Pappardelle

This gorgeous pasta dish is an absolute winner in my house and better still it’s a 15 minute meal. You can really play around with the seafood and make it work for you. I’ve made this countless times