Pasta Vongole | Spaghetti Recipe
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- A sprig of rosemary
- 500 ml tomato passata
- ½ teaspoon sugar
- 300 g dried pasta, such as spaghetti or linguine
- 1 kg fresh baby clams or cockles in shells
- 2 tablespoons chopped flat leaf parsley
- Sea salt and freshly ground black pepper
- #The clams are the stars of this dish, but it’s crucial that the sauce is smooth. If you have only tinned tomatoes, purée them with a hand-blender or press them through a sieve before using. Delicious as this is, it’s not an elegant meal to eat, so be prepared: tie your napkin firmly round your neck and use your fingers to pick the clams from their shells.# Heat the oil in a saucepan, add the garlic and rosemary and cook for 2 minutes. Add the passata and sugar, with salt and pepper to taste. Bring to the boil, cover and simmer for 30 minutes, then remove and discard the sprig of rosemary.
- Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions.
- While the pasta is cooking, put the clams and 2 tablespoons water into another large saucepan. Cover and cook over medium heat for 4-5 minutes, shaking the pan occasionally until all the shells have opened, and discarding any that remain closed.
- Strain the clam cooking juices through a sieve into the tomato pan, to remove grit. When the clams are cool enough to handle, shell half of them and discard the empty shells. Add the shelled and unshelled clams to the tomato sauce and simmer for 3-4 minutes.