Pappardelle with Clams, Tomato, and Parsley

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Pappardelle con Cozze al Pomodoro Prezzemolato

  Serves 6 People


  • 480 grams Pappardelle Pasta
  • 150 grams fresh Clams, cleaned and washed
  • 200 grams Cherry Tomatoes, cut in quarters
  • 120 ml Extra Virgin Olive Oil
  • 120 ml Italian Dry White Wine
  • 60 grams pitted Olives
  • 48  grams Capers, rinsed
  • 1 bunch Italian Parsley, chopped
  • 60 grams Garlic,  smashed
  • 120 grams Shallots, diced finely


  • Heat the oil and sweat the shallots and then the garlic
  • Add the capers, olives, clams and de-glaze with the white wine, reduce
  • Add the quartered cherry tomatoes and cook for a few minutes
  • Meanwhile cook the pasta in plenty of salted boiling water
  • Strain the pasta and add to the sauce
  • Serve on a heated plate and top with chopped parsley