Pasta with Clams and Cherry Tomatoes

My Pop Pop (my maternal grandfather) made the best spaghetti with clam sauce when I was a kid.  I wasn’t a big cream sauce fan but I loved them in a white vs. red sauce.  He found a way to make it just how I liked it.  However, he always used canned clams.

As my tastes became more sophisticated I have tinkered with the recipe for years.  In looking for recipes recently I came across the blog Lemons and Anchovies.  The clam recipe didn’t include either of those ingredients but it inspired me to create this version of my pasta with clams and cherry tomatoes.

1x1.trans Pasta with Clams and Cherry Tomatoes

{Scroll down for a printable recipe}

When you bring fresh clams home from the grocery store, remove them from their netting, place them in a bowl, cover them with cold water, and place them in the refrigerator for at least an hour.  This allows them to release a lot of the sand that they have been holding on to.

For the pasta in this dish I love using Bucatini.  I used to think, pasta is pasta and shape is just for presentation.  Then I got addicted to Rachael Ray and was turned on to all sorts of different pasta shapes and the reasons behind using them.  Bucatini are like spaghetti straws (they are hollow in the middle) and allow for the sauce to get inside the noodle and be oh so yummy!

1x1.trans Pasta with Clams and Cherry Tomatoes

You have got to try this recipe.  It is amazing!

Pasta with Clams and Cherry Tomatoes

Rating: 51

Yield: 4 servings


  • 8 slices bacon, cut into lardones
  • 16 oz. Bucatini pasta
  • 1 tsp. anchovy paste
  • 4 cloves garlic, sliced
  • 1/2 c. Pinot Grigio wine
  • 24 little neck clams
  • 2 pints cherry tomatoes, sliced in half
  • 1 10oz. can whole baby clams, drained
  • 1 lemon
  • 1/2 c. fresh basil leaves


  1. In a large pot, cook bacon over medium heat until crisp. Remove with a slotted spoon to a plate covered with a paper towel.
  2. Boil water and cook pasta according to package directions. Cook until just before al dente (pasta will continue to cook in sauce).
  3. Add anchovy paste and garlic to pan and cook for 2-3 minutes.
  4. Add wine, fresh clams, cherry tomatoes, and canned clams. Cover and cook over medium for 15 minutes until sauce is reduced and clams have opened. Discard any unopened clams.
  5. Add pasta to clam sauce and continue to cook for another 5 minutes.
  6. Zest lemon over the pasta and then add the juice of the lemon.
  7. Top with fresh basil and bacon pieces and serve.
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1x1.trans Pasta with Clams and Cherry Tomatoes

About Amanda

Amanda Larson is a mother, wife, lawyer and aspiring cook. She truly believes that you can live green and eat well while sticking to a budget. Through her posts she shares her tips on how she does it!


  1. Delicious love this simple dinner. thanks for sharing with Hearth and Soul blog hop. pinning.

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