Go Back
+ servings
spaghetti clamsmato

Spaghetti with clamsmato sauce

Pasta, clams and tomato sauce...it can’t be any simpler or classic, but jeez it is delicious!
No ratings yet
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Fish & Seafood, Pasta
Cuisine Italian
Servings 4 people
Calories 543 kcal

EQUIPMENT (click pictures for details)

Large cooking pot
Strainer Gizmo Clip


  • 500 gr spaghetti
  • 1 kg clams
  • 800 gr tomato concasse
  • 3 pcs chopped shallots
  • 2 pcs crushed garlic cloves
  • 3-4 pcs sliced chilies
  • 20 cl dry white wine
  • 100 gr coarsely chopped fresh coriander


  • Place the clams in a large cooking pot with a lid. Cook over high heat for a few minutes and stir occasionally. The clams are ready when open.
  • Keep the juices and pass through a thin mesh sieve.
  • Remove the clams from the shells, keep to one side.
    clam meat
  • Boil the pasta as per the instructions on the packet.
  • Sweat the chopped shallots before adding the garlic and chilies. Continue cooking for a minute then pour in the wine, the clam juices and the tomato concasse. Simmer for 5 minutes.
  • Add the clam meat and the fresh coriander into the tomato sauce, stir to combine.
    clam meat to sauce
  • You can add the spaghetti in the clamsmato sauce or you can serve it separately, your choice!
    clamsmato pasta in wok


  • There is no oil or liquid required to open the clams. The clams will cook in their own juice and open when ready.
  • We do not use salt and pepper for the sauce as the clam juice is salty enough and the chilies substitute the regular pepper.

Nutrition for 1 portion

Calories: 543kcalCarbohydrates: 104gProtein: 24gFat: 3gCholesterol: 11mgSodium: 255mgFiber: 7gSugar: 9gVitamin A: 3466IUVitamin C: 35mgCalcium: 78mgIron: 3mg
Tried this recipe?Let us know how it was! #culinaryambition