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
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Pasta Vongole

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


  • 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


  • 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

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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.

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