Spaghetti Alle Vongole In Rosso (Spaghetti With Clams Southern Style)

Prep Time
Cook Time
Ready In

"This is a recipe from a local Italian restaurant (Trattoria Mezzaluna). The recipe is for a southern Italian version where tomatoes and basil are added to the dish."

Original recipe yields 4 servings


  • Serving Size: 1 (384 g)
  • Calories 354.6
  • Total Fat - 13.1 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 68 mg
  • Sodium - 530.5 mg
  • Total Carbohydrate - 42 g
  • Dietary Fiber - 2.7 g
  • Sugars - 6.1 g
  • Protein - 18.5 g
  • Calcium - 78.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 23.7 mg
  • Thiamin - 0.3 mg

Step 1

In a saucepan, heat the oil over medium-high heat. Saute the onion gently until softened but not browned (5 minutes).

Step 2

Add the garlic and cook for 30 seconds. Add the tomatoes undrained and the basil and bring to a boil.

Step 3

Reduce heat and simmer, stirring occasionally until the sauce has slightly thickened (20 minutes).

Step 4

Stir in the clams, parsley, salt and pepper and heat through for 2-3 minutes.

Step 5

Toss with cooked pasta and serve immediately.

Tips & Variations

No special items needed.



I scaled back for 1 serve and as I was using frozen clams in their shells I used 12 ounces and I also used fresh tomato (5 ounces) and added some of the pasta water to thicken the sauce which only took a few minutes and then put the clams in and they opened within 2 minutes bar one which got discarded and the end result when served over the linguine was absolutely delicious and took just under 15 minutes to cook. Thank you celticevergreen, made for Alphabet Soup tag game.

review by:
(5 Jun 2017)