Summer Spaghetti Dish!

A typically Italian summer recipe that you can enjoy by the sea or to freshen up your menu for a weekend dinner party to impress friends or family, is Spaghetti with Clams. A southern traditional delight that goes the extra mile due to a combination of Italian Organic ingredients; from artisanal made Whole Wheat Organic Italian Pasta to the rich flavor of Italian Organic Olive Oil combined with cured small ripe Organic baby tomatoes known in Italy as ‘pomodorini’, a summer must to brighten your table, sweet to taste and thanks to a few tips, a delightful alternative to using the pre-made sauce.

Ingredients: (4 servings)

  1. Organic Clams locally sourced with shells: 1 kg
  2. Whole Wheat Organic Italian Spaghetti: 500 g
  3. Organic Garlic: 1 clove
  4. Organic Extra Virgin Olive Oil: 3 to 4 tablespoons
  5. Fine salt: 2 teaspoons
  6. Organic Parsley: 1 small bunch finely cut
  7. Organic Black Pepper: a sprinkle
  8. Organic coarse salt a fist
  9. Cured Organic Italian Pomodorini: 1 jar
  10. Organic lemon: 1 half freshly squeezed
  11. Organic fresh hot chili peppers: 1 and a half-cut into slices
  12. Organic Breadcrumbs: 150g


  • Clean the clams, then beat them against the sink or on a cutting board to check that there is no sand inside: healthy clams will remain closed, while those full of sand will open. Then place them in a colander over a bowl and rinse them. Place the colander in a bowl and add plenty of coarse salt. Let the clams soak for 2-3 hours.
  • Heat some oil in a pan. Then add a clove of garlic and parsley with lemon juice, as the oil takes on flavor, drain the clams well, rinse them, and plunge them in the hot pan. Cover with a lid and let them cook for a few minutes over high heat.
  • As soon as they are all open, turn off the heat immediately. Collect the juice by draining the clams. In the meantime, cook the spaghetti for 9 to 10 minutes in plenty of boiling salted water making sure to drain them when they are still ‘al dente’ so a little bit hard on the tooth. Meanwhile, in a side pan roast the breadcrumbs with olive oil.
  • Pour some of the juice from the clams into a deep pan, add the lemon, the chili, extra parsley, black pepper, the fine salt, and Extra Virgin Olive Oil, and simmer for a couple of minutes. Add the pomodorini and clams, stir for a bit, then add the spaghetti, and meld it well. Serve in pasta bowls, garnish with roasted breadcrumbs a dash of parsley, and sliced lemon.

We suggest eating this dish right away to savor the fresh flavors!!