Pasta and potatoes with clams

Pasta and Potatoes with Clams or Pasta e Patate con le Vongole is a dish that beautifully combines the heartiness of potatoes, the comfort of pasta, and the briny goodness of clams. Originating from the coastal regions of Southern Italy, particularly in Campania, this dish reflects the culinary traditions of a land surrounded by the Mediterranean Sea. The use of fresh vongole, or clams, adds a distinct seafood flavor to the dish, creating a harmonious blend with the creamy potatoes and al dente pasta. Pasta e Patate con le Vongole is a celebration of simplicity, where a handful of ingredients come together to create a soul-satisfying and flavorful meal.


  • Moderate

Wine Pairings

  • Not Available

Servings For :

  • 4-6 People


  • Approximately 1 hour of preparation and cooking


  • Moderate to High (depending on clam availability)

Italy Region

  • Campania


  • Not Available


  • 400g (about 14 oz) of your favorite pasta (such as orecchiette or cavatelli)
  • 500g (about 1 lb) of small potatoes, peeled and diced
  • 500g (about 1 lb) of fresh vongole (clams), scrubbed and cleaned
  • 2 cloves of garlic, minced
  • Fresh parsley, chopped
  • Extra virgin olive oil
  • White wine
  • Salt and black pepper to taste
  • Red pepper flakes (optional, for heat)


  1. In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
  2. In a separate pot, boil the diced potatoes until they are just tender. Drain and set aside.
  3. In a large skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant. If desired, add red pepper flakes for a hint of heat.
  4. Add the cleaned vongole to the skillet, pouring in a splash of white wine. Cover the skillet and cook until the clams open, discarding any that do not open.
  5. Remove the clams from their shells, keeping a few in the shells for presentation.
  6. Add the boiled potatoes to the skillet, tossing gently to combine with the vongole.
  7. Pour in a ladle of the reserved pasta cooking water to create a broth, allowing the flavors to meld.
  8. Season the dish with salt and black pepper to taste. Stir in the chopped fresh parsley.
  9. Add the cooked pasta to the skillet, tossing gently to coat the pasta with the vongole, potatoes, and flavorful broth.
  10. If needed, add more of the reserved pasta cooking water to achieve the desired consistency.
  11. Serve Pasta e Patate con le Vongole hot, garnished with additional fresh parsley.
  12. Enjoy this delightful seafood-infused pasta dish that captures the essence of Southern Italian coastal cuisine, where potatoes and vongole come together to create a comforting and flavorful meal.

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