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Pasta arrabbiata with fresh clams
Olives and capers are not traditional ingredients of arrabbiata but they do add a lovely dimension to the flavor of the sauce.
Course
Main Course
Cuisine
Italian Fusion
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
people
Author
Connie Veneracion
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.