Soup Pasta with Clams
Prep time
Cook time
Total time
Recipe type: Pasta
Serves: serves 2 - 3
  • 800 g fresh clams
  • 3 cloves garlic – minced
  • 1 – 2 small red chilli – dice finely (depending on your heat tolerance level, please adjust accordingly)
  • 300 g pasta (I’m using capellini aka angel hair)
  • 3 – 4 cabbage leaves – slice
  • Few splashes of white wine
  • 1 litre chicken stock
  • 1 tbsp (15 g) unsalted butter
  • 1 tbsp olive oil / vegetable oil
  • Salt and pepper to taste
  1. Wash the clams thoroughly and soak them with 1 tbsp salt dissolved in water covering them all the way.
  2. Rinse them after 1 hour and cover with water. Refrigerate until ready to use.
  3. In a large pot, add in butter, garlic, chilli and a pinch of salt.
  4. Turn on heat and sauté the garlic until fragrant.
  5. Add in clams and few splashes of white wine.
  6. Cover and cook until the shells just pop open. Do not overcook the clams or they’ll be rubbery.
  7. Remove clams and set aside.
  8. Add in chicken stock, cabbage and bring to boil.
  9. While waiting, cook the pasta in salted water and according to the package instruction.
  10. When the pasta is done, transfer into the soup along with the cabbage and reserved clams.
  11. Seasoning with some salt and pepper to taste.
  12. Turn off heat and serve.
Recipe by Bear Naked Food at