Clams Arrabbiata

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This vibrant clams arrabbiata is a sophisticated take on the classic spicy Italian tomato sauce. By combining fresh, briny littleneck clams with the salty depth of pancetta, this high-protein dish offers a wonderful balance of heat and coastal flavours. The slow-simmered tomatoes create a jammy base that perfectly coats the ditalini pasta, making every spoonful rich and satisfying. It is an impressive yet approachable seafood recipe that brings the warmth of the Mediterranean to your kitchen table.

Ideal for a weekend supper or an elegant midweek meal, this one-pot wonder is designed for sharing. The addition of ditalini keeps the dish light while ensuring it remains a filling, wholesome choice for those looking for a nutritious, protein-rich dinner. Serve it with plenty of crusty shop-bought bread to mop up the remaining spicy sauce and a generous handful of fresh basil for a bright, aromatic finish.

Ingredients for Clams Arrabbiata

3 cuillères à soupe d'huile d'olive extra-vierge
60g thinly sliced pancetta (Italian bacon), chopped
1 oignon moyen, finement haché
4 gousses d'ail, finement tranchées
3/4 cuillères à café de flocons de piment rouge écrasés
1 boîte de 800g de tomates pelées entières
24 palourdes, nettoyées
110g ditalini (about 1 cup)
Handful of torn basil leaves
Country-style bread (for serving)

How to make Clams Arrabbiata

Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in red pepper flakes.

Add tomatoes, crushing with your hands as you go; increase heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12–15 minutes. Add clams and 475ml water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8–10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer; discard any clams that haven’t opened by this time.

Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8–10 minutes. Add clams back to pot.

Ladle clams and sauce among bowls; top with basil. Serve with bread alongside for dipping.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.