🍝 Calamarata with clams
Calamarata alle vongole pairs the thick, ring-shaped Neapolitan pasta with fresh clams opened in a pan with garlic, white wine and parsley. The clam juices and wine make a light, briny sauce that the wide rings soak up. It is a garlicky, sea-fresh dish with no tomato or cream, served as soon as the pasta is tossed.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 360 g calamarata pasta
- 1 kg fresh clams, purged and rinsed
- 3 garlic cloves, sliced
- 100 ml dry white wine
- 2 tbsp olive oil
- A handful of chopped parsley
- Black pepper
Method
- Cook the calamarata in lightly salted water until just short of al dente.
- Meanwhile fry the garlic in the oil, add the clams and wine, cover and cook for 3–4 minutes until they open; discard any that stay closed.
- Remove half the clams from their shells if you like.
- Toss the drained pasta in the clam juices for 1–2 minutes, add the parsley and pepper and serve.
How to make it lighter
- Clams are lean: increase them and reduce the pasta to 80 g per person.
- Use 1 tbsp of oil instead of 2 — 1 tbsp oil ≈ 120 kcal.
- Serve with a green salad instead of bread.
History
Pasta with clams is a classic of the Neapolitan coast, traditionally made with spaghetti; calamarata, a Campanian shape named after squid rings, is a popular modern alternative for seafood sauces.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →