Italian Seafood Pasta
Clams and Tomatoes

A classic Italian seafood pasta featuring tender spaghetti tossed with fresh juicy clams, sweet tomatoes, fragrant garlic, and a splash of white wine.

Ingredients

• 200 g spaghetti
• 1 whole tomato
• 1 red onion
• 2 cloves garlic
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 200 g fresh clams
• 1 splash white wine
• to taste sea salt
• to taste black pepper
• optional fresh herbs

Instructions

1. 1Boil the spaghetti

   

   Add 200 grams of spaghetti into a pot of boiling water and cook for 12 minutes until tender. Once done, drain the pasta thoroughly and set it aside.

   Tip: Ensure the water is at a rolling boil before adding the pasta to prevent sticking.
2. 2Cook the spaghetti

   

   Let the spaghetti boil in the water until it reaches the desired texture.

   Tip: Stir occasionally to ensure even cooking.
3. 3Drain the spaghetti

   

   Pour the cooked spaghetti into a colander to drain out all the excess water.

   Tip: Do not rinse the pasta unless specified, as the starch helps the sauce cling to it.
4. 4Blanch the tomato

   

   Place a whole tomato in a glass cup and pour boiling water over it to blanch, allowing it to sit for 30 seconds to loosen the skin.

   Tip: Using boiling water makes peeling the tomato skin effortless.
5. 5Peel the tomato

   

   Remove the tomato from the hot water and peel away the loosened skin using your hands or a knife.

   Tip: The skin should slide off easily after blanching.
6. 6Chop the tomato

   

   Place the peeled tomato on a cutting board and chop it finely into small pieces.

   Tip: Use a sharp chefs knife for clean cuts without squishing the tomato.
7. 7Chop the red onion

   

   Take a peeled red onion and place it on a clean cutting board. Using a sharp knife, carefully slice and finely chop the red onion into small, even pieces.

   Tip: Keep your fingertips curled inward like a claw to protect them while chopping.
8. 8Mince the garlic

   

   Take the peeled garlic cloves and place them on the cutting board. Using a sharp chefs knife, carefully mince the garlic into fine pieces to release its aromatic flavors.

   Tip: Keep your fingertips curled inward while holding the garlic to protect your fingers from the knife blade.
9. 9Heat olive oil

   

   Place a pan on the stove over medium heat and pour in a measured amount of olive oil. Allow the oil to heat up evenly before adding your aromatics.

   Tip: Do not let the oil smoke; just wait until it shimmers lightly.
10. 10Sauté the aromatics

    

    Add the freshly chopped red onion and minced garlic into the heated olive oil in the pan. Stir continuously with a wooden spoon until they become soft, translucent, and fragrant.

    Tip: Stir frequently to prevent the garlic from burning and turning bitter.
11. 11Add chopped tomatoes

    

    Toss the freshly chopped tomatoes into the pan along with the softened onions and garlic. Mix them thoroughly and let them cook down to release their juices.

    Tip: Using ripe tomatoes will give the sauce a richer and sweeter flavor profile.
12. 12Stir in tomato paste

    

    Add a spoonful of tomato paste directly into the vegetable mixture in the pan. Stir well to combine, allowing the paste to cook and darken slightly for enhanced depth of flavor.

    Tip: Cooking the tomato paste for a minute helps remove its raw acidic taste.
13. 13Pour white wine over the clams and tomatoes

    

    Add a splash of white wine directly over the fresh clams and tomatoes in the pan to enhance the savory depth of the sauce.

    Tip: Use a dry white wine that you would also enjoy drinking, as its flavor will concentrate as it reduces.
14. 14Cover the pan with a lid to steam

    

    Cover the pan securely with a lid and let everything steam for about 2 minutes until the clams open up fully.

    Tip: Do not overcook the clams, or they will become rubbery; remove the lid as soon as they pop open.

Storage & Reheating

Burn It Off

Frequently Asked Questions