Pasta alle Vongole | this will probably be my new favorite way to eat Pasta alle Vongole! Pasta cooked to perfection with a Vongole sauce made from Calabrian chili paste, garlic, tomato paste, capers, and sweet cherry tomatoes. This is one of those dishes for a lazy night when you’re craving something real good! 1 pound pasta of choice (I used isaporidelvallo Fusilli Calabresi) 1 tbsp Calabrian chili paste 2 garlic cloves, grated 2 tbsp tomato paste 1 tbsp capers, rinsed 1/2 pint cherry tomatoes, cut in half 1 pound cockle clams 1/3 cup white wine Olive oil Parsley Bring a pot of salted water to a boil. Then add some EVOO, Calabrian chili paste, and garlic to a pan. Heat over medium heat. When the garlic and chili begin to sizzle, add the tomato paste, capers, and cherry tomatoes. Cook until the tomato paste turns deep red. Then add the clams and deglaze with white wine. Cover, and cook for 2-4 minutes over high heat, or until the clams are opened and fully cooked. ...