How to make Spaghetti alle vongole – Clams spaghetti
From Wikipedia, the free encyclopedia.
Spaghetti alle vongole is a Neapolitan dish based on pasta and clams. Like many other traditional Neapolitan dishes, there are many versions of the same dish: red and white. There is even a version without clams, which is nothing else than spaghetti Aglio e olio (garlic and oil), also called alla borbonica or spaghetti cu ‘e vongole fujute.
Pasta can be vermicelli, spaghetti, or linguine, and it must be cooked “al dente” and then stirred in a pan with the sauté of clams, possibly blended with dry white wine. In the red version, with tomatoes’ addition, you can complete the dish with a little bit of finely chopped fresh parsley, most of which must end up in the sauce together with tomatoes. Cherry tomatoes, cooked and a bit wilted, are, however, optional. It is possible to season spaghetti with hot pepper.
Pasta with clams is also ubiquitous in Veneto, especially in the lagoon areas where lagoon clams are used, called caparossoli, or sea clams called bevarasse. Here as well, there is the version in white and the one with cherry tomatoes cultivated in the islands of the lagoon.
Regional Recipe from Campania