February 20, 2015 1 min read

Spaghetti, clams and colatura!!!


350g Spaghetti Organic Matt
500g clams (vongole)
300g broccoli
100g sun-dried tomatoes
2 cloves of garlic
2 teaspoons of Organic EV Olive Oil
2 tablespoon of Colatura di Alici

Cook the broccoli (apulia broccoli), remove the stalks and chop and fry the tops in olive oil and garlic; add a handful of sun-dried tomatoes.
Meanwhile, cook the clams (vongole) (on a high gas) in olive oil and garlic until their shells open up. Filter the liquid and save it. Shell the vongole and add them to the broccoli (save about ten in their shells for garnish). Add about half the liquid slowly to the broccoli while cooking. Cook the Pasta al dente, drain, put the drained pasta into the pan with the broccoli and add the two dessert spoons of Colatura di Alici. Serve garnished with the vongole in their shells and fresh chopped parsley.

Wine - Serving suggestion: Greco Di Tufo DOCG Terre Del Principato

Buon Appetito!!!

Francesco Amato
Francesco Amato

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★ Agrumia Reviews

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32 reviews
Arostina Gluten Free seasoning with spices and herbs 150g
Our Italian condiment essential

Excellent service and speedy delivery.

Not yet tried but it looks good.

Colatura di Alici

I really love this, I think ithe traditional pasta recipe is fantastic. One day I will go to Cetera to see how it is made. It comes very well packaged.


Great, fast service as always. Love the little snack surprises in each parcel. Thank you.


Soft, silky but firm too - each one a little cushion of wonder! I wondered what all the fuss was about. Now I know. Pasta is not just pasta.