Clams Pasta Arrabbiata

Clams Pasta Arrabbiata

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author Connie Veneracion


  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon chili flakes
  • pinch oregano
  • 2 tablespoons sliced black olives drained
  • 1 tablespoon capers drained
  • 1 and 1/2 cups chopped tomatoes
  • salt
  • pepper
  • 1/2 teaspoon sugar
  • 1/2 kilogram fresh clams soaked and rinsed
  • 120 grams pasta (any shape), cooked al dente
  • chiffonaded basil to garnish


  • Heat the olive oil in a pan. Add the garlic, onion, chili flakes and oregano. Saute until fragrant.
  • Add the olives and capers. Continue sauteeing for another minute.
  • Pour in the chopped tomatoes. Season with salt, pepper and a little sugar. Simmer, covered, until reduced by a quarter. It takes about 10 minutes.
  • Turn up the heat. Add the clams to the sauce. Stir. Cover the pan and cook just until the shells open.
  • Turn off the heat. Taste the sauce and adjust the seasonings, if needed.
  • Add the pasta to the clams and sauce. Toss well.
  • Clams Pasta Arrabbiata
  • Divide the clams pasta arrabbiata among three bowls. Garnish with chiffonaded basil and and serve.