While traveling in Italy, we enjoyed many fresh seafood dishes that were simply prepared. One such classic dish was spaghetti alle vongole, Italian for spaghetti with clams. This dish will vary through the regions, cities and restaurants but always includes just a few ingredients. One thing is a constant…it is simple, fast and delicious. The briny juices, tender sweet clam meat, garlic, and olive oil combine into one truly delectable dish.
Spaghetti alle Vongole
Spaghetti alle Vongole
- 1/2 lb. spaghetti
- 16 – 22 small fresh clams, (if fresh, purged and cleaned) or frozen
- 4 Tbsp. olive oil
- 1/2 small onion, chopped fine
- 3 – 4 garlic cloves, minced
- 1 Tbsp. anchovy paste
- 1/2 c. dry white wine
- 1 bottle (8 oz.) clam juice
- 1 small can minced clams
- 1/2 tsp. or to taste chili flakes
- 1 Tbsp. butter
- 1 Tbsp. flour
- 1 Tbsp. fresh parsley
- 1 Tbsp. fresh oregano
Bring a large pot of salted water to a boil and add the spaghetti.
In the meantime, heat the olive oil in a large sauté pan. Add the onion and cook until soft. Add the garlic and anchovy paste and stir until combined, about 1 minute. Add the wine and let reduce. Add the clam juice and clams. Cover the pot and steam for about 3 minutes until clams open. Remove the clams with a slotted spoon to a bowl and cover.
Add the minced clams, chili flakes and butter. Sprinkle the flour over the sauce and stir. Cook for several minutes until slightly thickened.
When the pasta is al dente, add to the sauce (saving a cup of pasta water). Add the parsley and oregano and toss well. Add a little pasta water if the pasta appears dry. Plate and garnish with the whole clams.
Italians do not think that cheese should be added to this or any seafood dish. We have been to restaurants in Italy where waiters have actually refused to bring cheese to customers who asked for it on a seafood dish. We were with friends that insisted on cheese and the waiter refused. Not only refused but said that our friend could leave the restaurant if he wasn’t happy.
If you would like to add fresh grated cheese to this dish, I will turn my head. Just don’t ask for it in Italy.
A very timely recipe as I have leftover dry sparkling wine in the fridge and clams in my freezer.
No anchovy paste though … it is a puzzlement.
Hi Boleyn, I’m happy that this recipe was timely. I keep a tube of anchovy paste in my refrigerator instead of canned anchovies as I like the added flavor it adds to certain recipes. Don’t worry about not having any anchovy in the recipe…it will still be delicious and authentic.
I could probably hunt down some anchovy paste the next time I hit the Italian grocery store nearby, or even a regular grocery store, but I’m afraid it wouldn’t get much use in the future. And, I bought some capers (along with arborio rice and porcini mushrooms) as part of my introduction of new ingredients into my repertoire which I have to start using.
Instead of using the butter and flour as thickener, can I just splash in some whipping cream, I wonder?
A splash of cream will be great, Boleyn. It sounds like you have added some nice ingredients to your pantry.
If you do manage to get hold of some anchovy paste, it’s very good in savoury meat dishes (just a little squirt). I use it all the time – yesterday I put a little in a beef cheek casserole (you can’t taste the fish when cooked)
I Agree Mad Dog. I keep a tube of anchovy paste in my refrigerator at all times. It adds a lot of flavor to so many dishes. I think people think it will make something fishy but it doesn’t. It just creates a depth of flavor. I bet you beef cheek casserole was delicious.
If that’s the same principle as using the fermented fish sauce in Thai cooking, could I use THAT instead of the anchovy paste?
I wouldn’t use fish sauce in this recipe. The anchovy paste was an addition that I learned about while traveling in Italy but is not used that often. You will have an authentic Italian recipe whether or not you use anchovy.
Thank you. I’ll just leave out the paste then.
I think you will be very happy with the recipe without the anchovy paste.
oh my… can’t believe you did these! they truly look wonderful.
I mean, fresh clams. Each time I try to get them I never manage to let the sand go away completely and I end up having sandy pasta. such. frozen ones are just not the same…
spaghetti alle vongole are one of my favorite pasta dishes but… you know what?
I am afraid of clams
Hi Barbara, Thank you for your nice comment. If you worry about sand…try this. Scrub clams well and put in a bowl of salted water for two hours. Carefully lift them out and wash again. Put the clams in a hot, dry skillet, cover and steam for two minutes until clams have just opened. Lift out and strain their broth through a coffee filter. Your clams should be clean and the both sand free. Just add the clams to the recipe to warm.
That sounds delicious and good Italian restaurant tip
Hi Mad Dog, Thanks for your compliment. It is true…seafood and cheese is a no-no at most restaurants in Italy.
I love this dish! And so simple to make too. Thanks for revisiting an old favorite!
Hi Laura, Simple dishes never go out of style as far as I am concerned.
About 2 weeks ago, I “discovered” a fish monger not far from here and I walked out of the shop with a sack o’ clams. I love this dish and, when lucky enough to find myself in Italy, I’ll order it again and again, taking full advantage of the tiny, sweet Mediterranean clams.
Great recipe. Great photo. Great post!
Hi John, Thank you three times over for your nice compliment. Tiny, sweet clams are wonderful. It is so nice when you have a fish monger that you can depend on for fresh seafood.
One of my very favorite pasta dishes! Your recipe (and photo!) look positively wonderful!
Thank you Spree, for the nice compliment. I agree, this simple recipe is a favorite of mine as well.
Thank you for the cream substitution go-ahead, Karen.
As someone commented, frozen clams aren’t the same as fresh ones but, I have them already and other than clam chowder, this sounds like it would be a great dish to try. As well as the ‘red’ version of this dish.
Yes, I made a wonderful 3 mushroom risotto using the arborio rice and porcini mushrooms (very pricey, I found) but will probably stick to more domestic mushroom types in the future as my palate was obviously not sophisticated enough to appreciate the soaked “wood chips” that they most closely seemed to resemble before cooking, even though they rehydrated properly and probably added something “magical” to the risotto flavour. (tongue firmly planted in cheek)
You are welcome, Boleyn. If you have a good source for frozen clams, I would use them. Yes, fresh is always best but are not always available to people. I think there are good and bad frozen products and you just need to experiment sometimes. Porcini mushrooms…I have dried ones in my pantry. I use them to make broth (which I strain several times) for recipes. I don’t use the rehydrated mushroom itself. They are too spongy after soaking for my taste…the flavor goes into the broth, which I do like.
The recipes I looked up all had you strain the liquid you get soaking the porcinis to get out the sandy bits and then use both the mushrooms and the broth in making the mushroom risotto. I couldn’t really distinguish the porcinis though from the white and brown button mushrooms or the cremini in the final product. I didn’t use any portobellos this time.
Boleyn, I think it is all personal taste. I think recipes are suggestions. Experiment, make what tastes good to you and then you will have created your own recipe. Every person has different tastes…I know that you will end up with a meal that you enjoy.
Thank you. That’s what I’ve found as well. The next risotto I make will have saffron threads added to it. I haven’t decided what else will go into it. Maybe some chicken.
A risotto with saffron and chicken sounds delicious.
I love spaghetti with clam sauce! This recipe looks wonderful
Hi Amy, Thank you for the nice compliment. This is such an easy recipe…loaded with good flavor.
I completely agree with the Italians and don’t think that cheese belongs with anywhere near seafood. What a beautiful dish you have prepared here. In my opinion the best dishes are the simple ones.
I totally agree with you, simple lets the fresh flavors shine through. Thank you for your compliment.
Karen, I envy you living close to the ocean so you can get the best seafood there is. Vongole is one of my favorites and I have it whenever I go to a restaurant that prepares it well. Your recipe looks like perfection one can eat.
Hi Teresa, I have always lived in an area where fresh seafood was available. I don’t go to a specialty store…just my local grocery where the seafood always looks and smells totally fresh. Thank you for your nice comment about my recipe…it is a favorite.
Great minds think alike… you’ll see. I love the use of anchovy paste. Great recipe.
I can’t wait to see, Greg. Thank you for your compliment. I think that every kitchen should have anchovy paste.
Great dish! Yummy…..thanks for sharing. Gotta love the simplicity of food. You always make me want to cook!
Thank you so much for the compliment. I think it is great that I inspire you to cook…that is a good thing.
I didn’t know that about cheese and seafood pasta dishes. If I ever get there at least I’ll know that much! Beautiful photo and delicious sounding meal.
Hi Lea Ann, Thank you for your nice compliment. I hope you get to Italy and just remember no cheese. Actually, at most restaurants the waiter will come to grate fresh cheese on the dishes that they think need it. It they don’t offer…it usually means they think it is perfect the way it is.
A classic and one I adore. Thank you for reminding me of this great but simple dish Karen
Hi Claire, It truly is a classic recipe…so simple, so good.
I love how things so simply prepared and seasoned generally turn out to be the tastiest dishes!
So right Ducky!
My first spaghetti vongole was nearly 40 years ago in Naples. It is a love affair that is still with me.
Hi Debra, Isn’t amazing how we can eat something that makes such a great impression…it never leaves our food memories.
When Steve and I first met, he knew how to make 2 dishes and one was linguini with clams (albeit, in those days, canned ones). And, despite what the true Italians think, it’s good with cheese on it! Yours looks great.
Hi Michelle, Thank you for your compliment. Fresh clams are always the best (if available) but you can make a very good dish with canned or frozen clams as well.
One of my husband’s favorites:) In fact one of the first things I tried to master for him:)
Hi Monique, It is one of my husband’s favorite meals as well.
Ahhhh…if I only had some clams. Looks so yummy!
Hi Linda, If you can’t get fresh or frozen baby clams, you can add a can of baby clams. It won’t have quite the same taste and certainly not the texture but you will still have a great dish. Believe me, many Italian restaurants are using canned chopped clams when they serve this dish.
It looks absolutely beautiful. I love the taste clams lend to a dish!
Thank you for your nice compliment. I love clams and agree about how much flavor they add to a dish.
This recipe looks so delicious. Especially the clams! Mmmm!
Thank you so much for stopping by for a visit and your very nice compliment. I look forward to your return.
Again, like all your recipes, this looks delicious! That’s so interesting about the cheese on seafood dishes. Did you ever learn why that was?
Thank you so much Julie for your very nice compliment. It really is a great dish. I have been told that the flavor of the cheese is too strong for the delicate flavor of fish. I know that there are many in our country that might disagree. As I said, I’ll turn my head if you want to grate fresh cheese over the dish…just don’t let any Italian know what you do.
Oh, your dish looks so great Karen – I think my wife would love this. I just need to pay a visit to a fishmonger – I found one the other day so finally I might be able to get some clams! Thanks for sharing this beautiful dish
Hi Charles, It is my pleasure to share this recipe. Thank you for your compliment and I hope your wife enjoys the meal that you make her. Good luck with the fishmonger getting you the clams.
I live in a landlocked state where fresh seafood is fairly precious. This makes my mouth water.
Hi Bonnie, Try finding frozen clams if fresh are out of range price wise. Believe me, if you make this recipe with canned baby clams it will still be good. Some ingredients are so difficult to find or so expensive that we have to make substitutions. It was like when I made the “pot roast osso bucco style”. Veal for the same dish was $l5.00 a pound more than the chuck I used. The end result was great.
Oh my goodness. This spaghetti with clams looks fabulous and delicious!
Hi Ray, Welcome to my blog and your very nice comment. I know that we read many of the same blogs…I enjoy yours and am happy that your stopped by.
Yum! This looks absolutely delicious! I love seafood pastas, esp the “non-creamy” ones.
Thank you for your visit and your nice compliment.
My mouth is officially watering Karen. I love clams in pasta. Given how much the kids love mussels, I’m betting that they would enjoy this too.
Hi Kristy, I agree about the kids. They love mussels and lobster…I think they would like clams.
Karen, your dish looks amazing. I became allergic to shellfish a few years back and Spaghetti Alle Vongole is the one dish I really miss. More than shrimp, more than lobster. It looks delicious!
Hi Carol, Thank you for your nice compliment. It is really terrible about your allergy. I’m sorry that you’ve had to give up shellfish.
I’ve been on the lookout for a spaghetti with clams recipe because I love it so…this one fits the bill!
Hi Betsy, I hope you will enjoy the spaghetti with clams recipe.
It looks so fresh, sweet, light–it’s one of those dishes that brings pasta to its relatively stripped-down (not over-dressed) finest without sacrificing any complexity and subtlety. Definitely a keeper.
Thank you Kathryn, for your nice comment. Even though this is a simple dish, it is full of flavor.
Looks wonderful. Greg is right, anchovies are awesome! Love you header photo to btw.
Thank you Joshua. Anchovies add a depth of flavor to many recipes and the paste is “a must” in my kitchen.
This is the most complex recipe for spaghetti with clam sauce that I have ever seen: the anchovy paste and onion must add depth to it — I am in the habit of cooking it only with olive oil, clams, garlic and parsley because that’s how someone showed me how to make it.
Hi Sharyn, My recipe has a couple more ingredients than you use. You are right…they add a depth of flavor to the recipe.
As a child on our frequent visits to family in Italy I ALWAYS ordered this dish – it was my absolute favourite. And, being a little one, a blind eye was turned if I wanted to smother it in parmesan! Gorgeous recipe, should make it here as we have lovely clams available.
Hi Tanya, Thank you for your nice comment. Waiters do turn a blind eye when it comes to little ones. I’m sure they were thrilled that you liked the pasta with clams.
Spaghetti alle vongole! I love it. Yours looks fantastic! I didn’t know anchovy paste was included, but if added in small amounts it is completely invisible, and yet improves taste.
I totally agree with Italian waiters. Adding grated parmesan or pecorino to all the Italian seafood dishes would be for me like adding coca cola to a glass of good wine! It’s such a pleasure some people don’t accept compromise and weird alterations when it comes to food.
Thank you Sissi, for your nice compliment. Everyone has their own taste when it comes to foods they like. The waiter and our friend that wanted the cheese both thought they were right. I agree with you…parmesan and pecorino have such strong flavors and can mask the delicate flavor of seafood. On the otherside, you see lobster thermador and the new trend of lobster mac and cheese. That is what is nice about cooking at home, we can adapt a recipe to our own tastes.
I agree this is one of the best Italian dishes, and always tastes of those gorgeous briney juices. Very satisfying, looks delish!
Hi Tania, Thank you for stopping by to visit and your nice comment. Look forward to your return.
Looks beautiful! I’m in the “I heart anchovy paste” camp – it adds depth to all kinds of recipes.
Thank you Marie. I’m glad that you agree…I wouldn’t be without anchovy paste in my kitchen.
Absolutely simple and delicious! Looks like a dish made right there in Italy!! I do like to add freshly grated cheese….always at home and never in a restaurant (just because!) My daughter loves this dish and I think I’ll surprise her this weekend when she stops back for a quick visit!!
Thank you Linda, for your nice compliment. Isn’t it nice that we can eat exactly what we like at home. I know that there are many others that like cheese on this dish as well. Enjoy.
This looks amazing, I love re-creating fun culinary treats from our travels also – it helps re-live the trip long after you’re back home!
Thank you Chris. Food is connected to so many of our travel memories. It is nice when we can recreate a memorable dish that takes us back to another place and time.
I would just like to eat all my meals at your house as you do fix dishes with my favorite things. More often than not, I order pasta with seafood whenever it is on the menu at an Italian restaurant. I have to confess though that for me cheese is a must on anything with pasta. I know it’s not always correct, but I have never noticed that it has ruined the taste. Just call me tasteless!
Hi Lulu, Thank you so much for such a nice comment. I don’t think you are tasteless. Wouldm’t the food world be boring if we all had to eat meals prepared exactly to one person’s standards. If you like cheese, then I say to go for it.
What a lovely recipe, Karen. The addition of anchovies sets your recipe apart from so many of the ones out there. This happens to be one of my favorite pastas and I love having a new recipe to use when I make it. I hope you have a great day. Blessings…Mary
Thank you Mary, for your nice comment. I do think that the anchovy paste in this recipe gives it a wonderful flavor. I hope you will enjoy the recipe. Have a great day as well.
My favorite Spaghetti in Italy. I had them last week, when we were in Trieste.
Thank you Lemonissimo, for your comment. I had a friend that was from Trieste and always said how lovely it was. I haven’t been as yet but hope to visit someday soon.
I love pasta with lots of garlic but don’t often add clams or muscles, only because I’m landlocked in AZ and can’t seem to find seafood that tastes good to us. Make do mostly with frozen but crave fresh.
Will have to find some clams and do this dish, though. Really sounds good.
Thanks once again for sharing delicious recipes!!
Hi Zoe, When you can’t find fresh, I like frozen. The frozen clams I get are every bit as good as fresh…very little and tender. I hope you will enjoy the recipe.
Sound delicious, Karen, particularly after the heavy meaty dishes of the holidays.
Thank you Eva, for your compliment. This is a nice light dish and full of flavor.
My half Italian wife just saw this recipe and it made her extremely happy/hungry.
Hi Jed, I hope you prepare the spaghetti with clams to make your lovely wife not hungry and very happy.
Spaghetti with clams are my fave too and anchovy paste is new to me..but am exploring..it Love the fresh clams in it..the pasta looks so yummy and oh..no cheese on seafood…I will def follow it next time
Hi Sukanya, Thank you for stopping by and your nice comment. I think you will enjoy trying anchovy paste in recipes. It is not a fishy taste…it just creates a depth in the flavor of the dish. I use it with vegetables, some beef dishes and of course, the classic caesar salad.
Looks delicious! One of my favorite ways of eating pasta. And I sure like the way it sounds in Italian.
Hi Emily, I agree…I think everything sounds wonderful in Italian. Thank you for your nice comment.
This is one of my favorite pasta dishes. I’m going to add the bit of anchovy paste the next time I make it. It can add so much depth to the combined flavors. What a funny story about the cheese. I can picture a waiter doing just that.
Hi Cathy, I think you will enjoy the added flavor that the anchovy paste adds. You can’t believe the scene at the restaurant. I was expecting fisticuffs to break out at any moment. There were six people at our table…all of us not believing what was happening over a plate of pasta with clams.
Dear Karen, I’m filing this recipe away for next week, when my family heads to a beach house in the far north of New Zealand. We’ll be able to dig for clams (called “pipi” here in NZ) at low tide. Must remember to look out for anchovy paste, drives me crazy that my husband cooks lamb rubbed with rosemary, garlic and two anchovies, and then the rest of the tin gets tossed. Cheers from the Antipodes, Karen
Hi Karen, I do hope you will enjoy the recipe. Digging for your own clams sounds like fun. I was happy when I found the paste for the same reason. You always end up tossing a part used tin. Enjoy your holiday at the beach.
Yum, simple and lovely. Thanks for the tip about getting the sand out of the clams as this is always something that I find difficult. Take Care. BAM
Thank you BAM, for your nice comment. I’m glad you enjoyed the tip about getting the sand out of clams.
This is such an Italian classic for a reason! It’s delicious! I love the lemony flavors in the sauce.
Hi Joanne, Thnak you for your nice comment.
I am getting hungry just looking at this….
Thank you Arlene, for stopping by to visit my blog and leaving your nice comment.
Wow! I am not a clam eater but this recipe, description and comments almost make me want to! My husband however is a clam eater and may just benefit from this posting! I learned lots from the ensuring comments and can only say that luckily I an not a fish or seafood eater (with exception of shrimp, lobster and sometimes scallops) and so happily have cheese on every pasta dish!! But with regards to the anchovies and the not using up the whole tin – could you repackage and freeze the ones left from a whole tin? I too have anchovy paste, and I use it sparingly and with caution -so I do not buy the tins.
Just a thought…I freeze every little scrap of things.
Hi Carol, I hope your husband does benefit from this post. It has been a fun string of comments. That is what is so nice about my wonderful fellow bloggers…you can always have a good dialog. I would think you could fresh the anchovies although I never have tried. Maybe someone will let us know if they have done it and if it was successful.
Karen, this is lovely! Not only do you prepare such glorious dishes, but you’re presentation and photos are gorgeous!
Thank you very much Phyllis, for your very nice comment.
My husband would be so thrilled if I made this recipe! I don’t think he ever orders anything but linguine with clams when we are in an Italian restaurant, and I wouldn’t have known where to begin with a really good recipe! I’m going to give it a try. The picture says it all! And thanks for the tip about the cheese…I’m quite sure he asks for it every time! Debra
Hi Debra, Thank you for you comment. I’m sure your husband would enjoy the recipe…and it is easy to prepare.
i love that anecdote about the cheese on seafood pasta!! so funny!
Hi Kaprise, Thank you for your comment. Cheese…no cheese. Watching our friend and the waiter was like watching a scene from a movie.
Oooh, this is a perfect pasta dish that my whole family would LOVE (well, minus the very picky teenage son who eats nothing but burgers and fries…well tries to). Your photo is gorgeous and makes me want to reach right in and grab a fork, and a spoon. I twirl you see. Pasta, of course. Not really much of a dancer, more of a faller. Anyhow…this recipe looks lovely and light and full of goodness.
Hi Geni, Thank you for your lovely comments. I twirl (pasta) and am not a great dancer either. I did fix the typo for you. I try to fix them for anyone who leaves a comment as I hope they do mine when I make a typo. I hope the family enjoys the recipe.
Hi Karen, I’m just coming from Rufus’ site and loving these seafood pasta dishes… What pretty presentation too – looks gorgeous!
Hi Kelly, Thank you for your nice compliment. I love seafood and try to prepare it often.
From this recipe.. to Greg’s Linguini with clams.. will definitely have me making these dishes very soon. This looks absolutely delicious. Wonderful job
Hi Babygirl, Thank you so much for your nice compliment. I hope you will enjoy the dish.
Pingback: Cook, Shoot, and Eat | Emily's Photography Blog
Hi Emily, Thank you for not only trying the recipe but featuring it on your lovely blog. I’m so happy that you enjoyed the dish.
This brings back a fond memory of when my son was visiting from the states. Spaghetti and clams was exactly what I was preparing for lunch, and he was simply AMAZED at the clams. What’s the big deal? I ask him. Don’t you have clams at home? Of course I should have already known that the clams he can buy are frozen and not anything like what I get here. His response? Mom, these clams are moving. I’ve just never seen them alive when buying them at a store!
Hi Rowana, Thank you for stopping by my blog for a visit and your nice comment. I loved the story about your son seeing live clams for the first time. They are so tender and delicious.
Hi Karen! first of all I wish u a heppy new year and thank u for stopping by my blog. =)
I had heard about spaghetti alle vongole, but the thing is I am not a clam eater, so… its not realy my type of food.
Hi Helene, Thank you for stopping by for a visit and your nice comment. I know that there are people who don’t care for clams. This recipe can be adapted to other seafood if you wished.
Hi Karen—looks like you really struck a happy chord in the blogosphere with this terrific recipe! My vongole recipe resembles yours–minus the anchovy paste—which I will absolutely have to try. It would indeed add more “umami” to the dish. Happy New Year!
Hi Nancy, Thank you for your visit and your nice comment. You are so right about anchovy paste adding more “umami” to the dish. I think you will enjoy what it does to the recipe.
What a wonderful dish to recreate, this looks absolutely divine, Karen!! And I’m not even a huge clam fan!
Hi Caroline, Thank you for your compliment…it is especially nice coming from someone who is not a huge clam fan.
Thanks for stopping by my blog and leaving a comment. I notice several of my regular reads have commented, so I’ll add mine – this dish looks awesome.
Hi Larry, Yes I have noticed that we do have some of the same blogger friends. Thank you for your nice compliment. Awesome…I like that.
my husband is not a huge spaghetti lover unless I make it with seafood- like clams, lobster or shrimp! This he would love! Must try it out soon
Hi Belle, Thank you for your nice comment. It’s nice to know that your husband will enjoy the recipe.
Hi Karen! Beautiful photo of one of my favorite pasta dishes
I also recall the taboo of no cheese on seafood dishes in Italy…but alas I am a sucker for freshly grated parmigiano on anything/everything so its good that I’m in the privacy of my home when I do that hehe 
Hi Fuzzie, Thank you for your compliment. I love your little “hehe” about using parmugiano when you prepare this dish at home.
Mmmmm, I can smell it right now! I love spaghetti vongole. Every time I see a chef making it on a show I just have to watch, even though I know it’s going to make me hungry lol ~Ruth
Hi Ruth, Thank you for your nice comment…it is a delicious meal that appeals to so many of us.
I love pasta’s and all. But instead of spagetti its Penne for me. But the flavors looks delicious especially your addition of wine.Liked the recipe too so that i can save it and try later!
Hi Gursahiba, Thank you for your nice comment. I do hope you will enjoy the recipe. Penne pasta is one of my favorites as well.
This looks amazing–fresh with the briny quality from the clams. Delicious!
Thank you for stopping by and your very nice compliment.
Ooooh … vongole! I haven’t made this for a long while …. wonder why? Thanks for the reminder. I even have some leftover white wine (hmm, that’s strange). Getting hungry looking at this … yum!
Hi Ping, Thank you for your comment. Isn’t it funny that there are many dishes that we love but forget to prepare them for ourselves. I hope you get a chance to enjoy the dish soon.
Yum – this looks delicious. I don’t make clams much at home, but I really should. Thanks for stopping by my blog, too!
Hi Amy, Thank you for stopping by my blog and your nice compliment. This is really an easy recipe to prepare at home…give it a try.
I adore this Italian dish and I never get to eat it as my husband is not a fan of shellfish in any shape or form. Need to remedy that I think!
Hi CHFG, It is a shame that you husband is not a fan of shellfish. Perhaps you could prepare the recipe for the two of you but just not put the clams on his portion. The sauce is very flavorful…maybe it would change his mind.
Hubby sent me a recipe Spicy Clams & Sausage in Marinara yesterday, now I have to choose between that one and yours, which looks amazing. Oh, the decision of which to eat first!
Hi Judy, The decisions we must make sometimes…I’m sure you will enjoy whichever you prepare. Hubby’s is rich with the sausage and tomato. Mine relies on the flavor from the clams and should be a lighter, fresher flavor. Decisions, decisions….
OMG that looks so awesome…I love your food blog by the way
Hi Hippydude, Thank you for stopping by and your very nice compliment. I look forward to your return. You have a nice blog yourself.