skip to Main Content

Weekend project: spaghetti with clams and peas

I like it. I love keeping a recipe for your weekend and sharing it when the rhythms are slower than usual when you can take your time to read it and maybe plan it for the upcoming days, adding the ingredients to your shopping list.

From your comments here, on Facebook and Instagram, I happily realized that you made the cake last week, and you had it for breakfast, in the afternoon with your tea and even as a birthday cake. So I thought to assign you another project for the weekend, a pasta dish.
It happens the same to me: even if I am in the kitchen for the whole week, I still save for the weekend those recipes that I like the most, as I can commit my time to make something special.

Spaghetti with clams and peas

I choose the recipes carefully. I enjoy mincing the garlic really fine, adding it to the hot pan with some good extra virgin olive oil and fry it until fragrant. It makes me feel so good.

I travel with my mind, I tune my eye-opened dreams to the smells that I’m creating in the kitchen.

The steam coming out of a pot of boiling water hypnotises me as I play with fresh herbs, my favourite ingredients, when I have to uplift a dish to a higher level. During the weekend, I can take all the time I need to cook, I don’t have to play Tetris with all the different steps of many recipes, whipping here, folding there, braising, then washing up the mess.

When I can savour my time in the kitchen, I realize once more how blessed I am to have recognized food and cooking as my safe harbour, like a never-ending game, as my lifelong passion.

The greatest satisfaction lies in sharing this passion. Sharing my love for food is easy with who’s next to me, already sharing part of life: I can just hand on a plate of spaghetti with clams. When it comes to sharing this passion with you, all I need is a well-balanced mix of words, pictures and sensations.

Spaghetti with clams and peas

Spaghetti with clams and peas

Today’s recipe talks about my craving for summer: it is a summery dish of spaghetti with clams with a strong memory of Spring, as they are dotted with sweet and crispy peas. I had already tried in the fall to team up clams and seasonal vegetables: at the time, it was butternut squash, my never-without vegetable for the cold months. Now it is peas, which finally substituted artichokes, the protagonists of many meals in the past months.

Get your hands on clams and peas and treat yourself to a summery dish of pasta with a fresh spring mood.

As you can see from the photos, I treated ourselves with a superb pasta produced in Tuscany near Pisa by the family Martelli: it is a tasty and porous pasta that absorbs wonderfully any seasoning.

Spaghetti with clams and peas

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course First course
Cuisine Tuscan
Servings 4


  • 1 kg of clams
  • 3 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • ½ glass of white wine
  • 150 g of fresh peas, shelled
  • 400 g of spaghetti
Stay Hungry with our Newsletter!Subscribe to Letters from Tuscany and receive blog updates, new stories and exclusive recipes.


  • A few hours before you want to start cooking, put the clams in a bowl of cold water and shake them once in a while so that they can purge all the sand.
  • When it’s almost time to have your meal ready, heat a pot of water to cook the pasta. When the water is at a fierce rolling boiling, add the salt (it is usually considered 10 grams per litre).
  • Pour a few tablespoons of extra virgin olive oil in a large skillet, heat it with a minced garlic clove, and when the garlic is fragrant, add the clams.
  • Cover the pan and cook the clams over high heat until they are all open.
  • When the clams are open, pour in the white wine and add the peas to the pan. At the same time, pour the spaghetti into their boiling water and let them cook for half of their cooking time, as requested on the packaging.
  • Remove the spaghetti with tongs from the pot and throw them into the pan with clams and peas.
  • Add some ladles of the cooking water and finish cooking the spaghetti: this procedure is known as pasta risottata, as it is brought to cooking with the seasoning just as a risotto. This will bind all the flavours and make it creamier.
  • As soon as the spaghetti are al dente, serve them immediately and enjoy!
Order now the Cucina Povera Cookbook100 recipes to celebrate the italian way of transforming humble ingredients into unforgettable meals. ORDER NOW!

Have a good weekend and enjoy your time in the kitchen!

Spaghetti with clams and peas

Sharing is caring:

This Post Has 4 Comments

  1. It looks absolutely delicious!! And your photos depict the dish beautifully. But what happens when everything you plan goes awry?? By that I mean, I’d planned on a certain recipe, prepared, made it, it tasted delicious. It started to rain and the whole house turned dark — the outside was gloomy and dreary — the pictures certainly does not depict the quality of the dish. I am disheartened. What would you do?? Would you post the dish and the photos or would you make it again, and retake the photos?? BTW your pasta looks like huge buccatini. Can’t wait to try your pasta and clams.

    1. Thank you so much Marisa!
      I have to tell you the truth, if the pictures are not so good, I usually make the recipe again, and take new photos. It’s also a good excuse to try again the recipe and see if it works!

  2. 5 stars
    Dear Giulia, another recipe, another challange…what a fascinating combination you suggest both for taste and texture…will try as soon as find fresh good clams. Thank you ….keep on conquer us!

Leave a Reply

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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Back To Top