Sunday, January 27, 2013


I've been meaning to cook a version of this, ever since I've tasted this pasta in an Italian restaurant in Tagaytay. Since I was able to buy fresh clams today at Centris Sunday Market, I had the perfect opportunity to prepare this one. 

A bit of background on this, "Vongole" is the Italian word for clams. This pasta dish is simply spaghetti and clams. You can prepare this dish in two ways: with tomatoes (in rosso) and without (in bianco). For my version, I like it without tomatoes. Others like to cook this too with cream or with white wine. Considering the low fat and high fiber 1400 calorie diet imposed on me by my Endocrinologist (due to hypothyroidism), I decided to forego the cream and white wine. 

It's yummy and light too! It's perfect for people who are in a diet. Following a diet does not necessarily mean that you'll eat bland food. It all boils down to choices, moderation and variety. This is one example of good food for health-conscious people. 

Also, if you're tied of eating tomato-based pasta, cream-based pasta or the olive oil-based pasta, try this recipe for a change. 

Buon Appetito!


500 grams Spaghetti or Spaghettini
1 teaspoon Extra Virgin Olive Oil 
1 kilo fresh clams
150 milliliters or or about 2/3 cup chicken stock or water
3/4 cup grated Parmesan cheese
1/3 cup arugula, finely chopped
3 tablespoon parsley, finely chopped
Salt & Pepper


  1. Cook pasta according to package directions (making sure that it's cooked al dente). 
  2. In a pan (using medium fire), saute the garlic in extra virgin olive oil for 2 minutes 
  3. Add in the clams and cook until the shells open. 
  4. Pour the chicken stock or water in the pan and let it simmer until the liquid is reduced to half. Season with a dash of salt & pepper. 
  5. Add the Parmesan cheese.
  6. Take the pan off the heat and add the parsley. 
  7. Mix the clams with the pasta and top off with arugula. 
  8. Top the pasta with extra Parmesan cheese if desired. 

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