Pasta Vongole August 10 2015

Pasta Vongole 

by Sharin Hossain

Another favorite meal of ours, an italian classic, it literally takes minutes to make, but the freshness and the aroma of the fried garlic that fills the house is simply paradise…


Ingredients for 4 persons:


  1. 400g of fettuccine
  2. 1kg small clams (vongole) washed & purged
  3. 1 bouquet of fresh flat-leaf parsley
  4. 2 shallots finely chopped
  5. 4 garlic cloves (finely chopped)
  6. 10 cherry tomatoes (halved)
  7. 250ml white wine
  8. sea salt
  9. freshly ground black pepper
  10. 1 teaspoon crushed dried red chilies (optional)
  11. 100ml cream (optional)



  1. boil water for pasta (if you use fresh fettuccine, it takes about 4  minutes to cook)
  2. Heat a pot with olive oil, fry the garlic and chili flakes
  3. Put the shallots in and fry
  4. Start boiling the pasta
  5. Put the vongole in the pot and pour the white wine.  Cover the lid and cook in high heat for 4 minutes.
  6. Drain you pasta
  7. After 4 minutes, open lid & toss in the tomatoes & parsley.  If you wish to have a rich sauce, which you can eat with some bread in the end, you can also add the cream.
  8. Toss in the pasta, mix well, and bonne appetit…