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Noodles Seafood Lunch / Dinner Main Courses One Bowl Meals Pasta

Pasta arrabbiata with fresh clams

Published: 06.24.2016 » Last updated: 05.11.2022

We do love clam soup especially in chowder form, but there are far more ways to enjoy fresh clams. As the protein component in a pasta dish, clams are especially delightful.

Clams Pasta Arrabbiata in White Bowl

Arrabbiata is a spicy Italian tomato sauce. So, yes, this clams pasta arrabbiata is a little spicy but without drowning out the natural flavor of the clams.

Will frozen shucked clams do? What about canned clams? They can be substituted but the overall flavor of the cooked dish will not be the same.

The thing about fresh clams is how they release their unique briny flavor the moment they get in contact with heat. You won’t get that from clams that had already been separated from their shells.

Full recipe below

Pasta arrabbiata with fresh clams

Connie Veneracion
Olives and capers are not traditional ingredients of arrabbiata but they do add a lovely dimension to the flavor of the sauce.
Clams Pasta Arrabbiata Garnished with Basil Chiffonade
Print
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian Fusion
Servings 3 people

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • ¼ cup finely chopped onion
  • ¼ teaspoon chili flakes
  • pinch oregano
  • 2 tablespoons sliced black olives - drained
  • 1 tablespoon capers - drained
  • 1 ½ cups diced tomatoes
  • salt
  • pepper
  • ½ teaspoon sugar
  • ½ kilogram fresh clams - soaked and rinsed
  • 120 grams pasta - any shape, cooked al dente
  • chiffonaded basil - to garnish

Instructions
 

  • Heat the olive oil in a pan. Add the garlic, onion, chili flakes and oregano. Saute until fragrant.
  • Add the olives and capers. Continue sauteeing for another minute.
  • Pour in the chopped tomatoes. Season with salt, pepper and a little sugar. Simmer, covered, until reduced by a quarter. It takes about 10 minutes.
  • Turn up the heat. Add the clams to the sauce. Stir. Cover the pan and cook just until the shells open.
  • Turn off the heat. Taste the sauce and adjust the seasonings, if needed.
  • Add the pasta to the clams and sauce. Toss well.
  • Divide the clams pasta arrabbiata among three bowls. Garnish with chiffonaded basil and and serve.
Print
Keyword Clams, Pasta, Spicy

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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