Tag: clams

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Spaghetti with clams and bottarga by the sea

Spaghetti alle vongole con bottarga del Caffè del Porto a Santa Margherita Ligure, piatto di mare ligure

Spaghetti with clams and bottarga by the sea.
Among the seafood dishes I enjoy in Italy, spaghetti with clams is certainly one of the recipes that best represents the connection between the coast and its cuisine. Adding bottarga gives this traditional dish a stronger identity and a deeper flavour.
I photographed this plate during a lunch at Caffè del Porto in Santa Margherita Ligure, Liguria, Italy, a place where the relationship between the sea and everyday life is always easy to feel. The dish in front of me was simple but full of character, combining the delicate taste of clams with the more intense flavour of bottarga.
When people search for what to eat in Liguria, they often think about famous local specialities, but seafood recipes like spaghetti with clams are also an important part of the coastal tradition. The beauty of these dishes is their simplicity: a few ingredients, carefully prepared, can create a memorable experience.
According to my girlfriend, these were almost certainly among the best spaghetti with clams she has eaten in Italy so far. It is obviously a personal opinion, but that small comment made the moment even more meaningful and gave me another reason to capture it with my camera.
Bottarga is the ingredient that makes this version different from the classic recipe. It is produced by preserving fish roe with salt and drying, a method that has been used for centuries in Mediterranean coastal areas. Its strong flavour means that only a small quantity is needed to add a unique touch to a dish.
I wanted to photograph this meal because photography is not only about landscapes, buildings or famous places. Sometimes a plate on a table can preserve the atmosphere of a day, the memory of a place and the emotions connected to a simple experience.
Santa Margherita Ligure is a location I have photographed several times, from seaside views to small details of daily life. As with other images I have shared from the Ligurian coast, this photograph is another way of keeping a personal memory connected to the places I visit.
If you are visiting Liguria and wondering what seafood dish is worth trying, spaghetti with clams is certainly one of the choices that represents the spirit of the Italian coast. The combination of fresh flavours and traditional preparation makes it a dish that speaks about the sea without needing complicated explanations.
This photograph is therefore not only about food, but about a moment spent enjoying a taste of Liguria.

Have you ever tried spaghetti with clams and bottarga, or do you prefer the traditional version? Add a comment or go to the bottom of the site to read what other visitors have written.

Spaghetti with clams and bottarga at Caffè del Porto in Santa Margherita Ligure, a Ligurian seafood dish2

Photo taken with Honor 20.

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Spaghetti with clams and cherry tomatoes, the recipe

Piatto di spaghetti con vongole e pomodorini servito su tavolo in ristorante, con gusci aperti e pasta lucida ben condita

Spaghetti with clams and cherry tomatoes at the table, the recipe.
The scent of clams reaches me before I even sit down, subtle yet unmistakable, blending with the gentle sweetness of cherry tomatoes. The plate feels unpretentious, almost minimal, yet it immediately draws attention: the spaghetti coils naturally, wrapping around open shells and bright red pieces of tomato.
I find myself watching how the clams are scattered across the dish, some barely open, others fully раскрыted, as if capturing the exact second they met the heat of the pan. The tomatoes have softened just enough, releasing their juices into a light sauce that coats the pasta without overwhelming it.
The clams remain the focus, but never dominate. Each bite feels balanced, carrying that natural briny flavor that doesn’t need to be forced or enhanced. A drizzle of olive oil ties everything together, while a touch of parsley adds freshness without stealing attention.
There’s something deeply familiar about this dish, something that recalls home kitchens and simple seaside restaurants where time seems to slow down. A small curiosity: clams have been part of Mediterranean cuisine since ancient times and were already enjoyed by the Romans, often paired with early forms of pasta.
I pause for a moment, just looking at the plate before truly starting to eat, almost as if I want to preserve the image. Then the first bite confirms everything I expected: balance, simplicity, and a flavor that lingers.

Ingredients

– 200 g spaghetti;
– 500 g clams;
– 10-12 cherry tomatoes;
– 2 garlic cloves;
– Extra virgin olive oil;
– Fresh parsley;
– Salt;
– Pepper.

Preparation

Soak the clams in salted water for at least an hour. Heat the oil and garlic in a pan, then add the clams and cover until they open. Add the halved cherry tomatoes and cook for a few minutes. Meanwhile, cook the spaghetti in salted water. Drain the pasta al dente and toss it in the pan with the sauce. Add fresh parsley and a drizzle of oil before serving.

Do you ever stop to look at a dish before tasting it? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Oppo Reno 12.

Spaghetti with clams and cherry tomatoes at the table – Spaghetti aux palourdes et tomates cerises à table – Espaguetis con almejas y tomates cherry en la mesa – Espaguete com amêijoas e tomate cereja à mesa – Spaghetti mit Venusmuscheln und Kirschtomaten am Tisch – Mì Ý với nghêu và cà chua bi trên bàn – 蛤蜊樱桃番茄意大利面在餐桌上 – あさりとミニトマトのスパゲッティがテーブルに

The text of this post was written with the help of ChatGPT, a language model from OpenAI.

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Mussels and clams enjoyed at the market in Tenerife

Muscoli e cozze gustati al mercado a Tenerife

Mussels and clams enjoyed at the market in Tenerife.
Some time ago I visited (and ate at) the Nuestra Señora de África Market in Santa Cruz de Tenerife.
Among the various dishes we tried were these steamed mussels, which only needed a splash of lemon juice and nothing else.
Truly excellent!

Love seafood? Add a comment or scroll down to see what other visitors have written.

Muscoli e cozze gustati al mercado a Tenerife

Photo taken with Honor 20.

To see all the photos I took in Tenerife, click here:
foto gallery

Here’s where the market is located:

Steamed mussels enjoyed at the market in Tenerife – Moules cuites à la vapeur dégustées au marché de Tenerife – Mejillones al vapor disfrutados en el mercado de Tenerife – Mexilhões cozidos a vapor apreciados no mercado de Tenerife – Gedämpfte Muscheln auf dem Markt auf Teneriffa – Vẹm hấp được thưởng thức ở chợ ở Tenerife
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A nice plate of fregola with seafood

Un bel piatto di fregola con i frutti di mare

A nice plate of fregola with seafood.
A few months ago, a great friend of mine (Giovanni) let me taste an excellent plate of fregola with seafood.
Fregola with seafood is a traditional dish of Sardinian cuisine, much appreciated for its rich flavor and simplicity. Here are some interesting facts about this dish:
Fregola, or fregula, is a semolina pasta typical of Sardinia, similar to couscous but with larger and irregular grains.
Fregola is usually prepared with a variety of seafood such as mussels, clams, shrimp, and squid.
Fregola is toasted in a pan and then cooked in fish broth or salted water. The seafood is added during cooking to flavor the dish.
The dish is often garnished with freshly chopped parsley and served hot.
In this article, you can see a plate of fregola with seafood, with mussels and shrimp clearly visible. The fregola appears well toasted and dressed with a rich sauce, probably tomato-based, which evenly coats the pasta. This dish is a great example of Sardinian cuisine, which enhances local ingredients such as seafood.
It is an ideal dish for those who love sea flavors and want to try something authentic and traditional. If you have any other questions or want to know more about another dish, let me know!

Have you ever eaten fregola? Add a comment or go to the bottom of the site to read what other visitors have written.

Un bel piatto di fregola con i frutti di mare

Un bel piatto di fregola con i frutti di mare

Un bel piatto di fregola con i frutti di mare

Photos taken with Honor 20.

Frègula, often mistakenly Italianized as fregola, is a type of semolina pasta produced in Sardinia. The production of fregula has medieval origins. The first historical document mentioning it is the Statute of the Millers of Tempio Pausania dating back to the 14th century, which regulates its preparation, which had to take place strictly from Monday to Friday, to allow water to be used for the fields on Saturdays and Sundays.
Continue and learn more on Wikipedia

A nice plate of fregola with seafood – Une belle assiette de fregola aux fruits de mer – Un buen plato de fregola con marisco. – Um belo prato de fregola com frutos do mar – Ein schöner Teller Fregola mit Meeresfrüchten – Một đĩa fregola đẹp mắt với hải sản

This post was written with the help of Copilot, an AI-powered virtual assistant.

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A dish of stewed clams enjoyed in Tenerife

Un piatto di vongole stufate gustate a Tenerife

A dish of stewed clams enjoyed in Tenerife.
Some time ago I visited the Nuestra Señora de África Market in Santa Cruz de Tenerife and tasted this excellent dish of clams.
Doesn’t it make your mouth water?

Have you ever tried this dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Un piatto di vongole stufate gustate a Tenerife

Photo taken with Honor 20.

Here’s where the market is located:

A dish of stewed clams enjoyed in Tenerife – Un plat de compote de palourdes apprécié à Tenerife – Un plato de almejas guisadas que se disfruta en Tenerife – Um prato de amêijoas cozidas apreciado em Tenerife – Ein Gericht aus geschmorten Muscheln, das man auf Teneriffa genießt – Món nghêu hầm được thưởng thức ở Tenerife
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Vietnamese cuisine: chíp chíp hấp, the recipe

Cucina vietnamita: chíp chíp hấp, la ricetta

Vietnamese Cuisine: Chíp Chíp Hấp, the Recipe.
A few nights ago, in Quy Nhon, we ordered a dish that for many Vietnamese is a simple, everyday staple, yet one that always surprises me with its intense aroma: Chíp Chíp Hấp.
It was a calm evening, the sea not far away, and the air still warm. A large, steaming bowl filled with small local clams arrived on the table, steamed open and immersed in a fragrant broth. On top, thin slices of lemongrass, ginger, and a few red chili peppers added color and promised a bold flavor.
Chíp Chíp are small clams that are very common along the coast of central Vietnam. In seafood restaurants or local eateries, they are often cooked in the simplest way possible: steamed. It is precisely this simplicity that allows the flavor of the sea to take center stage.
When the dish arrives, it is usually accompanied by small bowls of sauces. One with soy sauce and fresh chili pepper, another with a more aromatic green sauce. Everyone can dip the clams to their liking, but often the light, fragrant broth that forms during cooking is enough.
I love how in Vietnam, even the simplest dishes strike a perfect balance between fresh ingredients and natural flavors. Lemongrass adds a citrus note, ginger adds freshness, and chili pepper adds a subtle heat that livens things up.
At the end of dinner, the same thing always happens: when the clams are finished, someone picks up the bowl and drinks the remaining broth. It’s too good to leave it there.
Here’s how to make this dish at home.

Ingredients

– 1 kg small clams;
– 2 stalks lemongrass;
– 1 piece fresh ginger;
– 1 red chili pepper;
– 2 spring onions;
– 200 ml water;
– salt or fish sauce (optional).

Preparation

Wash the clams thoroughly and let them purge in salted water to remove any sand.
Thinly slice the lemongrass and julienne the ginger.
Place the clams in a pot with water, lemongrass, ginger, and chili pepper.
Cover with a lid and cook over medium heat until the clams open.
Add the chopped spring onions and stir lightly.
Serve immediately with the cooking broth.
This dish is perfect as an appetizer or as a sharing centerpiece. It’s light, fragrant, and captures all the flavors of the Vietnamese coast.

Would you like to try this simple yet fragrant dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Oppo Reno 12.

Vietnamese cuisine: chíp chíp hấp, the recipe – Cuisine vietnamienne : chíp chíp hấp, la recette – Cocina vietnamita: chíp chíp hấp, la receta – Cozinha vietnamita: chíp chíp hấp, a receita – Vietnamesische Küche: chíp chíp hấp, das Rezept – Ẩm thực Việt Nam: chíp chíp hấp, công thức – 越南美食：chíp chíp hấp 食谱 – ベトナム料理：チップチップハップのレシピ

The text of this post was written with the help of ChatGPT, a language model from OpenAI.

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Thai Cuisine: Bamboo Shoots and Clams, the Recipe

Cucina thailandese: germogli di bambu e vongole, la ricetta

Thai Cuisine: Bamboo Shoots and Clams, the Recipe.
A while ago, I had lunch at Sao’s house, a Thai friend of mine.
She offered me two dishes: chicken curry and stir-fried bamboo shoots, and Thai basil with clams.
Her dishes are delicious, spicy, and very typical of Thailand.
Those who love spicy food should try these dishes.
I’ve already written the recipe for chicken curry here.
Now, I’m sharing the recipe for stir-fried bamboo shoots and Thai basil with clams, which is very simple and easy to prepare.
Bamboo shoots and Thai basil: you can buy them pre-packaged in Chinese grocery stores.

Ingredients: Serves 2

– 150-200 grams bamboo shoots
– Basil, trimmed and washed: use 100 grams
– Peeled clams: 250 grams
– Fresh chili peppers: 6-9 pieces, crushed or minced
– Peeled and crushed garlic: 5 cloves
– Spices: fish sauce, monosodium glutamate (MSG), and pepper.

Preparation:

Fry the minced garlic and chili pepper until fragrant, then add the clams and fry until fragrant. Add the bamboo shoots and fry until boiling, then add 1.5 tablespoons fish sauce and 1 teaspoon MSG, stir well, and finally add the Thai basil. Fry for another 2 minutes, season to taste, and add pepper for flavor.
The dish is finished and can be served on a plate with white rice.
This is the first time I’ve eaten this dish because on the Vietnamese menu, we have stir-fried bamboo shoots with meat, but we never make stir-fried bamboo shoots with clams. I think this dish is truly delicious and worth learning how to make.
This dish is a medley of flavors: there’s the salty and sweet flavor of the clams, the meaty flavor of the young bamboo shoots; the aroma of Thai basil; and the spicy flavor of chili pepper and garlic.
It’s truly delicious with simple white Asian rice.

Do you like Thai cuisine or Asian cuisine in general?
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This is the dish:

Photos taken with iPhone SE.

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Thai Cuisine: Thai Clams, the Recipe

Cucina thailandese: vongole in salsa piccante

Thai Cuisine: Thai Clams, the Recipe.
Some time ago, while I was on vacation in Vietnam, my wife’s homeland, we had lunch at a famous Thai restaurant (whose cuisine is also popular in Vietnam) and tried several dishes.
One of the many was this one with clams prepared in a very spicy sauce.

Ingredients:

– 1 kg fresh clams;
– 2 tablespoons coconut oil;
– 3 garlic cloves, minced;
– 1 red chili pepper, sliced ​​(optional);
– 1 piece fresh ginger (about 2 cm), grated;
– 2 tablespoons fish sauce;
– 1 tablespoon brown sugar;
– 200 ml coconut milk;
– Juice of 1 lime;
– 1 bunch fresh cilantro, chopped;
– 2 spring onions, sliced;
– Thai basil leaves (optional).

Preparation:

Rinse the clams thoroughly under cold running water and soak them in salted water for about 30 minutes to remove any sand. Drain and rinse again.
In a large skillet, heat the coconut oil over medium-high heat. Add the minced garlic, chili pepper, and grated ginger and sauté for 1-2 minutes until fragrant.
Add the clams to the skillet and stir well. Pour in the fish sauce and brown sugar, stirring to combine.
Pour the coconut milk into the skillet and bring to a boil. Cover the skillet with a lid and cook for 5-7 minutes, or until all the clams have opened. Discard any that remain closed.
Add the lime juice, chopped cilantro, and sliced ​​spring onions. Stir well and cook for another minute.
Transfer the clams to a serving dish, garnish with Thai basil leaves if desired, and serve immediately with jasmine rice or noodles.

Love Thai cuisine?
Add a comment or scroll down to see what other visitors have written.

Cucina thailandese: vongole in salsa piccante

Photo taken with Honor 20.

Thai Cuisine: Thai Clams, The Recipe – Cuisine thaïlandaise : palourdes thaïlandaises, la recette – Cocina tailandesa: almejas tailandesas, la receta – Cozinha tailandesa: amêijoas tailandesas, a receita – Thailändische Küche: Thailändische Muscheln, das Rezept – Ẩm thực Thái: nghêu Thái, công thức

This post was written with the help of Copilot, an AI-powered virtual assistant.

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Fresh clam spaghetti in Riva Trigoso

Un ottimo piatto di spaghetti alle vongole veraci del ristorante le Gardenie

Fresh clam spaghetti in Riva Trigoso.
Among the pasta dishes I photograph most often, spaghetti with fresh clams certainly has a special place. It is a classic seafood recipe that has appeared several times on my blog because it is connected not only with Italian cuisine but also with many personal moments spent at restaurants.
I took this photograph during a meal at Le Gardenie, a restaurant and pizzeria in Riva Trigoso, a seaside area of Sestri Levante in Liguria, Italy. When the plate of spaghetti with fresh clams arrived at the table, I immediately thought it was worth capturing with my camera, as often happens when food becomes part of a memory.
Spaghetti with clams is one of those dishes that represents the relationship between Italian cooking and the sea. If you are visiting Liguria and wondering what seafood dishes are worth trying, this simple recipe is certainly one of the options that can express the flavour of the coast. The ingredients are not complicated, but the quality of the clams and the balance of the preparation make all the difference.
There is also a personal reason why this type of photograph appears so often on my website. It is my wife’s favourite pasta dish. Whenever we go out for dinner and spaghetti with clams is available on the menu, she usually chooses it, and I naturally end up photographing it. Over time, it has become a small tradition connected to our evenings together.
This image is therefore not only about a plate of food. It represents a moment, a place and a shared experience. Photography for me is also this: collecting small memories that might otherwise disappear after the meal is finished.
Riva Trigoso is a place I have photographed many times, from the seaside promenade to the colourful buildings near the beach. As with other photographs I have shared from this part of the Ligurian coast, this one focuses on an everyday detail that helps tell the story of the places I visit.
Fresh clams are the main character of this recipe, and their delicate flavour works perfectly with pasta. A good preparation requires attention because the simplicity of the dish leaves little room for mistakes.
The spaghetti with fresh clams from Le Gardenie was definitely a pleasant surprise and deserved a place in my collection of food photographs.

What is your favourite pasta dish when you eat at a restaurant? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Honor 20.

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Clam spaghettoni in the heart of Genoa

Gli spaghettoni alle vongole della Buca di San Matteo a Genova

Clam spaghettoni in the heart of Genoa.
Among the pasta dishes I photograph most often, spaghettoni with clams is definitely one of my favourites. It is a seafood classic that appears regularly in my restaurant experiences, especially because it is also my wife’s favourite Italian pasta dish.
I took this photograph during a lunch at Buca di San Matteo, a restaurant located in the heart of Genoa, Liguria, Italy. When this plate of spaghettoni with fresh clams and bottarga arrived at the table, it immediately became the subject of my camera, as often happens when a simple meal turns into a pleasant memory.
Whenever we eat at a restaurant and spaghetti with clams is available on the menu, my wife almost always chooses it. Over the years this has become a small tradition during our meals together: she enjoys tasting different versions of the same dish, while I naturally end up photographing them for my blog.
The special detail of this recipe was the addition of bottarga, an ingredient with a stronger flavour that combines very well with the delicate taste of clams. If I remember correctly, the spaghettoni were made with Senatore Cappelli wheat pasta, a type of Italian durum wheat appreciated for its texture and its ability to keep a pleasant consistency when cooked.
If you are visiting Genoa and looking for what to eat beyond the most famous local specialities, seafood pasta dishes are certainly worth discovering. The city has a strong connection with the sea, and recipes like this show how simple ingredients can create something memorable.
I wanted to capture this dish with my camera because photography is not only about landscapes, architecture or historical places. Sometimes a plate on a restaurant table can tell the story of a day, a place and a personal experience.
Genoa is a city I have photographed many times, from its narrow streets to its historic buildings. Like the photographs I have shared of the nearby Abbey of San Matteo and its beautiful surroundings, this image comes from my curiosity for the details that make the city interesting.
This photograph of spaghettoni with clams from Buca di San Matteo remains a small but meaningful memory connected to Genoa, good food and time spent together.

What is the dish you almost always choose when you go to a restaurant? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos taken with Honor 20.

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