Spaghetti with clams and cherry tomatoes is one of the first courses that are most often paired with summer.

Which is true because of the smell of the sea and the opportunity to use sun-ripened cherry tomatoes that summer offers.

However, pasta with clams (with or without cherry tomatoes) is a classic year-round dish.

In Naples, in fact, spaghetti with clams is the traditional first course at Christmas and Easter.

Not to mention that the best period to eat clams is from November to March, that is in the cold months, far from the reproduction period.






  • 10 oz of spaghetti
  • 1 kg (35 oz) of clams
  • parsley (stems and leaves)
  • 2 cloves of garlic
  • 100 grams (3 oz) of cherry tomatoes
  • 10-12 semi-dried cherry tomatoes (or you can use dried tomatoes in oil)
  • extra virgin olive oil



Boil enough salted water where you will cook the pasta, then in a pan, sauté the garlic and a few stalks of parsley in olive oil.

Add the clams, cover by lowering the heat, then let them open, releasing their water.

Filter the liquid obtained, and clean the clams keeping the pulp aside.

In a frying pan, put a splash of oil, the garlic, then the cherry tomatoes.

Let them fry well, and add the filtered clam water.

Drop the pasta and cook it for 4/5 minutes, then drain it in the cherry tomatoes, continuing to cook adding water if necessary.

When the pasta is al dente, add the clams and chopped parsley, stir and proceed to serve.

Garnish with a few chopped semi-dried tomatoes.


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