How to make Spaghetti with clams and cherry tomatoes


How to make Spaghetti with clams and cherry tomatoes

Spaghetti with clams and cherry tomatoes is a first course of fish typical of Neapolitan cuisine, a red variant of the classic Spaghetti with clams.

They are prepared quickly by purging the clams in cold water, making a sauce with cherry tomatoes and clams, where the spaghetti will be seasoned and cooked again in a pan, for exquisite creaminess!

The only important thing is to purge the clams well so as not to find sand in the mouth that would ruin the whole dish (in this regard, read the article on how to clean the clams from the sand).

But don’t worry, it’s a really simple operation and just follow my tips on how to purge clams step by step.

Spaghetti with clams and cherry tomatoes

The recipe is the classic one of Italian cuisine, very fast that I have always prepared; in this case, to make This Italian first course even tastier, I added cherry tomatoes.

Obviously choose them of good quality! ” clams, cherry tomatoes, and a little fresh parsley! the result: fabulous!

One of my dad’s favorite dishes and more! Virtually all Italians love this first course and when you go to eat in a restaurant by the sea, spaghetti with clams and cherry tomatoes are one of the most eaten dishes.

Perfect as a first course for all occasions, for a Sunday with the family, an evening with friends, or a daily dinner saver!

This Italian first course will make a wonderful impression and are also very popular with children!

If you love fish first courses you should definitely try:

But now let’s see how to prepare spaghetti with clams and cherry tomatoes … just writing makes my mouth water!!!

Spaghetti with clams and cherry tomatoes
Spaghetti with clams and cherry tomatoes

Recipe Difficulty Level: not too tricky Servings: 4


  • 400 g (14.1 oz) of spaghetti (or linguine)
  • 1 kg (35.2 oz) of clams
  • 100 or 150 g (5.2 oz) of cherry tomatoes
  • 5 or 6 tablespoons of extra virgin olive oil
  • 3 tablespoons of fresh chopped parsley
  • 2 cloves of garlic
  • Clam’s filtered water


Leave the clams in cold water and a tablespoon of coarse salt for 1 night. Change the water every 3-4 hours (in this way, they will release the salt).

Put the clams in a pan and cook on medium heat for about 2 minutes.

Eliminate the clams that do not open. Shell part of them and keep apart the water produced by the claims. Filter the water with a cloth and keep it apart.

Clean the cherry tomatoes and cut them in half. On a pan pour 3 or 4 tablespoons of oil, slightly brown the garlic, add the cherry tomatoes and cook for a few minutes.

Add fresh chopped parsley.

Cook for another 1-2 minutes.

Add the shelled clams and the filtered claim’s water.

Add also the rest of the clams and cook for about 5 minutes (to render it creamy).

In the meantime, boil the water with a spoon of salt and cook the spaghetti.

Once the spaghetti is almost ready, drain them and cook in the pan with the sauce and a little cooking water, (the water used to cook the pasta) for at least 3 minutes.

Add 1 tablespoon of oil, chopped parsley, and if necessary, one spoon of cooking water.

Enjoy! Buon appetito!

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2 thoughts on “How to make Spaghetti with clams and cherry tomatoes”

  1. I live in Italy where the clams are plentiful € come cleaned and very inexpensive. I eat them at least once a week since so good in Italia. Do any of you know how they catch clams? Especially off Venezia they are wonderful but all caught the same So there’s never any sand unless you’re buying in the South.. Personal Chef & Villa Sofia. Thank you, Gay Erlanger

    1. Hi, I also live in Italy, but every time I buy fresh clams I find them with sand and I always have to put them in salted water for hours. It is a method that guarantees not to find the sand on the plate. Like you, I love them too, especially if I eat them in a restaurant by the sea !;)

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