Spaghetti with Clams and Cherry Tomatoes

Spaghetti with clams and cherry tomatoes are a tasty and colorful variation of the classic spaghetti with clams dish, an icon of Italian cuisine, particularly in coastal regions. This dish combines the freshness and sweetness of cherry tomatoes with the intense flavor of the sea from the clams, creating a perfect balance of flavors. Ideal for an outdoor summer dinner or an elegant lunch, it is a dish that highlights the simplicity and quality of the ingredients, making every bite an authentic Mediterranean experience.

Ingredients

• 400 g spaghetti
• 1 kg fresh clams
• 250 g cherry tomatoes
• 2 garlic cloves
• Fresh parsley
• Chili pepper, if you like a spicy touch
• 100 ml dry white wine
• Extra virgin olive oil
• Fine salt and coarse salt
• Whole peppercorns to grind

Preparation

1. Start by soaking the clams in a bowl filled with water and a handful of coarse salt for at least two hours. Then rinse them well under running water, shaking them against each other to remove any sand residue.
2. In a large pan, heat a generous drizzle of extra virgin olive oil and add the crushed garlic cloves. If you like a touch of spiciness, you can add a whole or chopped chili pepper. Let the oil infuse over low heat, being careful not to burn the garlic.
3. Once the garlic is golden, add the cherry tomatoes cut in half. Increase the heat slightly and cook for 5-7 minutes, until they soften and release some of their juice.
4. Add the well-drained clams to the pan with the soffritto. Stir briefly, then deglaze with the white wine. Cover immediately with a lid and cook over medium-high heat for about 5 minutes, until most of the clams have opened. Discard any clams that remain closed.
5. Use a strainer to separate the clams and tomatoes from the cooking liquid, collecting them in a bowl. Shell about half of the clams.
6. Bring a pot of salted water to a boil and cook the spaghetti until halfway done. Drain, reserving some cooking water, and transfer to the pan with the clam cooking liquid.
7. Continue cooking the spaghetti in the pan over medium-high heat, gradually adding small amounts of spaghetti cooking water, as you would for risotto. This process allows the pasta to better absorb the sauce and release starch, creating a creamy and well-amalgamated texture.
8. When the spaghetti are al dente, add the reserved clams and tomatoes, chopped parsley, and a grind of pepper. Stir gently to distribute the ingredients evenly and, if necessary, adjust the salt. Serve immediately, piping hot.
9. For an extra touch, you can add some grated lemon zest at the end, which will give a fresh citrus note to the dish. Some also like to add a bit of grated bottarga for a bolder and more complex flavor.

Trivia

Clams are the stars of many traditional Italian recipes, especially in regions facing the sea. In particular, true clams are highly appreciated for their delicate yet distinctive flavor, which pairs perfectly with pasta. The method of shelling some of the clams while leaving others whole for decoration not only makes the dish easier to eat but is also a common practice in many Italian families to balance aesthetics and functionality. Additionally, cherry tomatoes, with their balanced sweetness and acidity, are not just a relatively modern addition but also an ingredient that enriches the dish with a touch of freshness and color. This makes spaghetti with clams and cherry tomatoes a versatile and beloved dish, capable of surprising and delighting with its simplicity.