Tonnarelli with clams, porcini mushrooms, and cherry tomatoes
- Lactose Free
- Energy Kcal 504
- Carbohydrates g 67.7
- of which sugars g 6
- Protein g 19.1
- Fats g 16.3
- of which saturated fat g 2.74
- Fiber g 6
- Cholesterol mg 107
- Sodium mg 382
- Difficulty: Average
- Prep time: 35 min
- Cook time: 24 min
- Serving: 4
- Cost: Average
PRESENTATION
Tonnarelli alle vongole, porcini e pomodorini is all about that classic Italian mix of sea and mountain flavors. You know, the kind of dish you find in central and southern Italy, where fresh clams cozy up with tender porcini mushrooms. And those cherry tomatoes? They bring a little sweet pop to everything. Really good stuff.
Here's the thing: it's the tonnarelli pasta itself that makes it different. It’s not your average spaghetti. Nope, it’s a square-cut strand that gives you a bit more bite. Holds onto all those flavors like it means business. People love how this dish plays with the ‘mare e monti’ idea—taking what’s best from the sea and from the woods, especially when porcini mushrooms are at their peak. So, here's the deal: throw in some juicy pomodorini, and boom, you've got the perfect combo for an autumn dinner. For real.
Some folks say this dish is a step up from the usual pasta alle vongole. Why? Because the tonnarelli ai porcini twist gives it a richer, earthier vibe without losing that briny, seaside feel. I mean, picture grabbing a forkful of tonnarelli alle vongole—every strand just coated in that light, moist sauce, picking up hints of garlic and herbs. Which is great.
Pretty cool how those tangy tomatoes balance out the deep, almost nutty taste of the mushrooms, so the flavors never clash. It’s not just any pasta. No question. It’s the kind of dish that shows off what cucina italiana tradizionale can do by mixing local seafood with what’s growing nearby. And look, in Lazio or down the coast, you'll see different spins—sometimes more mushrooms, sometimes extra tomatoes—but the vibe stays the same: fresh, seasonal, and super juicy. Whether you call it tonnarelli ai pomodorini or just a really really good ricetta tonnarelli, the point is to enjoy those bright pops of flavor and the crispy little bites of mushroom with every twirl. People keep coming back to this dish because it feels comforting and a little bit special, like autumn in Italy on a plate.
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- INGREDIENTS
- Egg Spaghetti alla Chitarra pasta 14 oz (400 g)
- Cherry tomatoes 2 ½ cups (350 g)
- Garlic 2 cloves
- Porcini mushrooms 5 ½ cups (400 g)
- Clams 1.1 lbs (500 g)
- Parsley 0.4 oz (10 g)
- White wine 2 oz (60 ml)
- Extra virgin olive oil 4 tbsp (60 ml)
- Fine salt to taste
- Black pepper to taste
How to prepare Tonnarelli with clams, porcini mushrooms, and cherry tomatoes
To prepare the tonnarelli with clams, porcini mushrooms, and cherry tomatoes, clean the clams: check that they do not contain sand by tapping them one by one on a cutting board on the opening side 1. If dark sand comes out, it means the clam will be full of sand and should therefore be discarded. Also discard those with broken shells. Then place the clams in a colander resting on a bowl and rinse them several times 2 under running water: finish when no more sand can be seen in the bowl. Pour a drizzle of oil into a large pot and a peeled garlic clove 3 and let it brown for a few moments.
Transfer the clams to the pan, pour in the white wine 4 and let it evaporate, then cover with the lid 5 and turn the heat to high: this way the shells will open with the heat 6.
Drain the clams 7 and preserve the cooking liquid that has formed. Shell them, making sure to keep some whole for plate decoration 8. Wash the cherry tomatoes and cut them into quarters 9,
then take care of the How to Clean Porcini Mushrooms: With the help of a sharp knife with a smooth blade, begin to eliminate the earthy part on the stem by scraping it gently until any trace of earth is removed. If the mushroom is fairly clean, remove the few remaining earth residues with a cotton cloth 10. Slice the mushrooms 11, they should be about 1/4 inch thick. Place a wide pan on the heat, brown a garlic clove with a drizzle of olive oil 12, before proceeding with adding the other ingredients, remove the garlic which will have released its aroma,
add the chopped parsley and sliced porcini mushrooms 13, salt and pepper 14, then cook for a couple of minutes; also add the cherry tomatoes 15,
pour in the clam cooking water 16 and cook for about 10 minutes, then turn off the heat and incorporate the clams 17. Meanwhile, place a pot with plenty of salted water on the heat and bring it to a boil, then add the tonnarelli 18 and cook for the time indicated on the package.
When the pasta is cooked, drain it directly into the mushroom sauce 19, toss together for a few moments, and then season with chopped parsley to taste 20. Serve the tonnarelli with clams, porcini mushrooms, and cherry tomatoes hot 21.