The Month of Italian – Pasta al pomodoro con le vongole (clams)

pasta with fresh tomatoes and clams

Pasta with fresh and sun-dried tomatoes and clams

Jump to Recipe

You will really like this.  It’s so easy to make, quick and even people who don’t like fish will like this.  What makes this recipe really pop is having both fresh tomatoes and sun-dried tomatoes. You can use whatever pasta you prefer.

YouTube Video

A Word About Tomatoes

Please get Italian Roma style tomatoes when you make this.  Regular round tomatoes, even the ones that come on the vine do not have the same texture.  The round tomatoes often have too much juice, or sometimes if they are not ripe enough, no juice at all.  So, the best thing to do is to use the Roma style tomatoes.  They are usually a little less expensive, too, and that goes with our theme of gourmet foods on a budget!

Let’s make Pasta with Fresh Tomatoes and Clams

The Month of Italian - Pasta al pomodoro con le vongole (clams)
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 1/2 pound pasta, Angel Hair was used here
  • 1 tablespoon sun-dried tomato oil
  • 1 tablespoon olive oil
  • 2 large garlic cloves, minced
  • 2 Roma style tomatoes, chopped
  • 2 tablespoons sun-dried tomatoes, chopped
  • 1/8 teaspoon sugar
  • pinch of sea salt
  • 1/4 teaspoon Tuscan Sunset
  • 1 tablespoon red wine
  • 1 can clams
  • 3 basil leaves, chiffonaded
  • parmesan for serving
  1. Bring a large salted pot of water to a boil.
  2. Put the oils in a saute pan and let them get very hot.
  3. Olive and Sun-Dried Tomato Oils
  4. Add the garlic to the oil mixture and cook until they are translucent.
  5. Garlic in oil
  6. Add the fresh tomatoes and sun-dried tomatoes.
  7. Tomatoes
  8. Add the sugar, salt, and Tuscan Sunset. Add the wine, stir together and taste for seasoning.
  9. Wine and tomatoes
  10. Make adjustments as needed.
  11. Cover the pan and reduce the heat. Let the mixture simmer for about 5-10 minutes or until the tomato has completely broken down. If your pasta is not cooked yet, turn the heat off on the sauce.
  12. Ready to add clams
  13. Just before serving, add the clams and cook until they are completely heated up. Don't overcook them.
  14. Drain the pasta and put it in a nice bowl. Put the sauce on the pasta, and then the chiffonaded basil. Serve with parmesan.
  15. Finished
Nutrition Information
Calories: 410 Fat: 19 g Saturated fat: 3 g Unsaturated fat: 2 g Carbohydrates: 36 g Sugar: 2 g Sodium: 330 mg Fiber: 2 g Protein: 24 g Cholesterol: 89 mg



Tuscan Sunset

Tuscan Sunset – really great Italian seasoning and salt-free

The Month of Italian - Pasta al pomodoro con le vongole (clams)

Tagged , , , , . Bookmark the permalink.

About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

5 Responses to The Month of Italian – Pasta al pomodoro con le vongole (clams)

  1. Lilla Findley says:

    I could not resist commenting. It was delicious!

  2. Michael Frese says:

    Had this with red wine, salad, and crunchy bread. Family loved it.

  3. Elwood Reese says:

    What’s up, everyone? I don’t usually comment, but I made this and I really liked it. The sun-dried tomatoes just took it over the top.

  4. Ingrid says:

    Yup, it’s Friday and we like having seafood on Friday. I said I would be back when I had made this. We really liked it. I added an extra tomato and we had it with linguini, garlic bread, and a tossed salad. My family loved it, even my picky little one.

  5. Ingrid says:

    Yum! This looks delicious. I’ll be back with a review after I make it.

Leave a Reply

Your email address will not be published. Required fields are marked *