Captains Dinner Logo
to top

Cavatelli alle Vongole - pasta with clams

December 29th, 2017 | main dishes

Recently my dearest Captain was on shore leave in Molfetta/Italy together with Leonardo. They had pasta with clams and he raved about this dish in our evening phone call. There, I decided to make my try and prepare it at home one day. Luckily, Leonardo gave him a packet of original south Italian Cavatelli pasta to take home – they are said to be the best pasta ever with clams.

Cavatelli alle Vongole - pasta with clams Cavatelli alle Vongole - pasta with clams

Pasta with clams

(4 servings)

1 kg fresh clams
rinse thoroughly under running water, throw away open or damaged clams, give the closed mussels in a large pot, add
¼ l dry white wine
bring to a boil, cook about 5 minutes until the shells open, discard unopened clams, take the others out of the pot, let them cool down, strain clam broth through a fine hair sieve or cloth, put aside
1 bunch flat-leaf parsley
1 onion
3 garlic cloves
chop very finely
4 TS olive oil
heat in a pan, sauté the onion mixture, deglaze with clam broth and boil down to about half
400 g pasta (best Cavatelli or Spaghetti)
boil in 4 l salt water, “al dente” in 8-10 minutes
take out the flesh of some of the clams, put them into the sauce, let them get warm, but don’t cook
2 TS butter
stir in flakes to the sauce
½ lemon (about 2 TS juice)
Salt and pepper from the mill
spice, drain pasta, mix with
2 TS olive oil
add the clam sauce and the remaining clams with shells, arrange on preheated plates
½ bunch of flat-leaf parsley
chop and sprinkle with freshly ground pepper on the pasta dish

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Pho Ga - Viatnamese chicken noodle soup with Enoki mushrooms January 4th, 2019 | main dishes

Pho Ga – the famous Vietnamese chicken noodle soup

Chicken soup is tasty. But the Vietnamese version Pho Ga is simply delicious! Citrus flavors, fresh herbs, exotic spices and a little chilli spiciness make it so appetizing and special.

read more
June 23rd, 2018 | side dishes

Really wild wild herbs salad

What they sell on the domestic German markets as “wild asparagus” botanically is no asparagus. Of course wild asparagus exists, and I know it from my time in northern Spain, where we collected the wild asparagus in nature. Here in Germany, however, the flower sprouts of the Pyrenean Star of Bethlehem are offered under this term, mostly grown in France. And it is really delicious. Raw or steamed, it tastes very intense. For a wild herb salad a “snappy” enrichment.

read more
Portion of deer lasagna December 30th, 2018 | main dishes

Deer Lasagna

It does not always have to be a leg or saddle of venison: lasagna with roe is a special, classy pasta dish. Deer meat is layered and baked with vegetables, good spices, a fine Riesling sauce, pasta and Taleggio cheese.

read more


Just enter your data, and you will be notified of the latest posts.