Pasta Vongole Made My Way

I know this is not a traditional recipe for pasta vongole but it is what I made for Tandy Tuesday.  I love the richness of tomatoes with clams. Unfortunately, I could not get fresh clams so I used tinned ones – they are not nearly as nice, and you do not get the lovely shells to go with the dish, but it satisfied a craving.

Pasta Vongole

Pasta Vongole

Pasta Vongole
 
Ingredients
  • 15mls olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, sliced
  • 1 chilli, deseeded and sliced
  • 125g mushrooms, sliced
  • 1 tin cherry tomatoes
  • 1 tin clams, drained
  • 250mls vegetable stock
Instructions
  1. while you are cooking your pasta
  2. heat the olive oil in a large frying pan
  3. add the onion and sauté until soft
  4. add the garlic and the chilli
  5. add the mushrooms and cook until soft
  6. add the tin of tomatoes, the clams and the vegetable stock
  7. cook on a low heat and when the pasta is cooked, toss through the sauce

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11 thoughts on “Pasta Vongole Made My Way”

  1. I really hope to meet you if you happen to be back again. I live in Prato, near Florence (20 minutes by car), so if you choose to visit Tuscany we can have a chat and a cup of coffee! 🙂

    1. We spent part of our honeymoon in Florence, and went back there last year for a day. If we ever go back to Tuscany I will let you know 🙂

  2. Pasta and fish are a great combination! I use to have vongole with spaghetti, that is spaghetti alle vongole, but I like this version, especially mushrooms. Did you know that when you mix seafood with mushrooms in Italy we use to say it’s a “mare e monti” (sea and mountains) dish? 😛

        1. We are always planning! I am hoping to come to Italy again in 2013. We were there last year for the second time and I love the country! Where are you based?

  3. Pingback: Tweets that mention Pasta Vongole « Lavender and Lime -- Topsy.com

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