Pasta alle Vongole

Pasta alle Vongole

This briny Venetian classic is great for seafood lovers – light, yet flavorful!


  •    50g  brown rice noodle
  •    1 cup scrubbed fresh Manila clams, cockles, or littlenecks
  •    ½ cup chopped tomatoes
  •    1 garlic clove, thinly sliced
  •    8 ml olive oil
  •    ¼ cup white wine
  •    2 tbsp roughly chopped fresh, flat-leaf parsley
  •    Ground black pepper and salt to taste


  1. Cook the pasta about 7 minutes or until al dente. Stir pasta often to prevent the noodles from sticking. Drain, rinse with cold water and drain.
  2. In a frying pan, sauté the garlic over high heat with olive oil. Add white wine and reduce, about 2 minutes. Add the clams and cover the skillet until the clams have opened up, about 3-6 minutes depending on their size. Add ground black pepper and salt to taste and gently toss the pasta into the sauce.
  3. Garnish with chopped parsley.
  4. Serve and enjoy!

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  • Richard Blossom