Spaghetti with clams

An easy sauce ideal for the fasting period. Clams are easy  to cook but difficult to find fresh. Clams that do not open during the the cooking must be thrown immediately.

Average: 5 (3 votes)


1/2 kg spaghetti 
300 gr clams
1/2 cup. oil
2 cloves of garlic
1 small package of peeled cherry tomatoes or 4-5 fresh tomatoes, deseeded and diced
1/2 cup. chopped parsley
1 tsp oregano
salt and pepper


We leave the oil burn and we add the garlic, the parsley and the tomatoes. We boil until the sauce is quite thickened. 

We drain the clams and we add, along with the salt, pepper and oregano and we boil them together for a few minutes.

We boil the pasta in a plenty of salted water and we drain.

We serve on a platter and we pour the sauce over the mussels along with some chopped parsley.


Bavette is also perfect with clams