Pasta Vongole Made With Tinned Clams

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
Print Recipe
No ratings yet

Pasta Vongole

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 15 mls olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, sliced
  • 1 chilli, deseeded and sliced
  • 125 g mushrooms, sliced
  • 1 tin cherry tomatoes
  • 1 tin clams, drained
  • 250 mls vegetable stock

Method

  • while you are cooking your pasta
  • heat the olive oil in a large frying pan
  • add the onion and sauté until soft
  • add the garlic and the chilli
  • add the mushrooms and cook until soft
  • add the tin of tomatoes, the clams and the vegetable stock
  • cook on a low heat and when the pasta is cooked, toss through the sauce

Click on the links for conversions and notes.

The ingredients used for my pasta vongole
  • olive oil: I always use extra virgin cold pressed olive oil. The best I can afford as it is worth it for the taste
  • onions: I keep two brown onions in my allium bowl at all times. Make sure you buy firm onions and rather buy more often than have them go soft.
  • garlic: always buy firm garlic cloves and keep them in the paper until needed. Don’t worry if they sprout, but if it bothers you, plant them to grow your own.
  • chilli: we buy Calabrian chillies when we go to Italy. These are very hot and so I always remove the pith and seeds.
  • mushrooms: we always have mushrooms in our fridge. Either whole big brown ones for use on the BBQ or sliced ones ready for cooking.
  • tinned cherry tomatoes: this is the one ingredient I buy locally that comes from Italy. Sadly the tinned tomatoes canned here just don’t match up in terms of flavour.
  • tinned clams: at the time of making this recipe, these were the only clams I could get. We now have an excellent fishmonger close to us who keeps frozen clams.
  • vegetable stock: I make my own but feel free to use ready made. Just ensure it is a good quality stock with as little sodium as possible.

Lavender and Lime Signature

Top of Page

12 thoughts on “Pasta Vongole Made With Tinned Clams

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

I would ♥ to hear from you (comments will be visible when I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.