Lemon Basil Pappardelle alla Vongole (with Clams)


  • 1 package Lemon Basil Pappardelle
  • 2 lbs. very fresh Clams
  • 2 large cloves Garlic, peeled and finely chopped
  • 20 large sprigs Italian Parsley, leaves only, coarsely chopped
  • 1/2 cup Olive Oil
  • 2 lbs. fresh, ripe Tomatoes
  • Salt and freshly ground Pepper to taste


  1. Scrub Clams very well and soak in a bowl of cold water with a little coarse Sea Salt for 30 minutes.
  2. Combine Garlic and Parsley. Place Oil in medium sauce pan over medium heat.
  3. When Oil is warmed, add chopped ingredients and sauté for 2 minutes.
  4. Cut Tomatoes into 1" pieces and add to sauce pan. Cook for 25 minutes, stirring occasionally with wooden spoon. (If desired, run sauce through food mill for smoother consistency).*
  5. Bring pot of salted water to boil and add Lemon Basil Fettuccine. Cook al dente, for 6-8 minutes.
  6. While pasta is boiling, add Clams to sauce and simmer until they open.
  7. Serve Clams and sauce over hot, drained pasta.

*To make the white version, omit Tomatoes. Add the Clams to Oil with Garlic and cook until they open. Sprinkle with chopped Parsley.