Spaghetti alle Vongole with Yellow Cherry Tomatoes

Serves: 2│45 min

This dish is a vibrant, sun-drenched twist on the Neapolitan classic. By using yellow cherry tomatoes, we achieve a sweeter, less acidic profile than red varieties, which allows the briny nectar of the clams to truly shine. The key to this restaurant-level result is the "mantecatura" process—tossing the pasta vigorously with the clam liquor and starchy water to create a silky, emulsified sauce without a drop of cream.

Ingredients

Main Component

• 225g (8 oz) Spaghetti or Linguine

• 500g (1.1 lbs) Fresh small clams (Veraci or Manila), scrubbed and purged

• 30ml (2 tbsp) Extra virgin olive oil

• 3 cloves Garlic, thinly sliced

• 1/2 tsp Red pepper flakes (optional)

• 60ml (1/4 cup) Dry white wine (Pinot Grigio or Sauvignon Blanc)

The Sauce

• 150g (1 cup) Yellow cherry tomatoes, halved

• A splash of starchy pasta water

Garnish

• 15g (1/4 cup) Fresh Italian parsley, roughly chopped

• A drizzle of high-quality finishing olive oil

Instructions

1. Bring a large pot of salted water to a boil; use less water than usual to concentrate the starch.

2. Add spaghetti to the water and cook until 2 minutes before "al dente" (it should still have a firm bite).

3. While pasta cooks, heat olive oil in a large skillet over medium heat.

4. Sauté sliced garlic and red pepper flakes until the garlic is golden and fragrant.

5. Add the halved yellow cherry tomatoes to the skillet; cook for 3 minutes until they begin to soften.

6. Increase heat to high and add the cleaned clams to the pan.

7. Pour in the white wine and immediately cover the skillet with a tight-fitting lid.

8. Steam for 3 to 5 minutes, shaking the pan occasionally, until all clams have opened.

9. Remove the lid and discard any clams that remained tightly shut.

10. Using tongs, transfer the undercooked pasta directly from the water into the skillet with the clams.

11. Add 60ml (1/4 cup) of the starchy pasta water to the skillet.

12. Toss everything vigorously over medium-high heat for 2 minutes until a creamy sauce coats the noodles.

13. Stir in the chopped parsley and remove from heat.

14. Plate immediately, drizzling with fresh olive oil and ensuring tomatoes are distributed evenly.

The Expert's Tip

To ensure your clams are grit-free, soak them in cold, salted water (simulating seawater) for 30 minutes before cooking. The clams will "breathe," filtering out any internal sand. Always lift them out of the water rather than pouring them into a colander to leave the sediment at the bottom of the bowl.