Spaghetti alle Vongole, or Clam Pasta, is a classic Italian dish that combines tender clams with spaghetti, creating a harmonious blend of flavors. This delightful recipe, with its roots in Neapolitan cuisine, has become a favorite worldwide for its simplicity and exquisite taste.
Inspiring Quote
“Life is a combination of magic and pasta.” – Federico Fellini
Description
Spaghetti alle Vongole is a quintessential Italian seafood dish that celebrates the rich flavors of the sea. Traditionally made with fresh clams, garlic, white wine, and parsley, this recipe is a staple in coastal regions of Italy. The key to a perfect Spaghetti alle Vongole lies in the quality of the clams and the simplicity of the ingredients, allowing the natural flavors to shine through.
Origins and Evolution: Originating in Naples, this dish has evolved over centuries, with variations found throughout Italy. Some regions add tomatoes or red pepper flakes, but the essence remains the same – a celebration of fresh, local ingredients. The name “Vongole” translates to “clams” in Italian, highlighting the importance of this key ingredient. Over time, Spaghetti alle Vongole has been adapted globally, often using locally available clams and adding unique twists while preserving its authentic charm.
Ingredients
- 1 lb (450 g) spaghetti
- 2 lbs (900 g) fresh clams, cleaned
- 4 cloves garlic, thinly sliced
- 1/4 cup (60 ml) extra virgin olive oil
- 1/2 cup (120 ml) dry white wine
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper
- Lemon wedges for serving
Procedure
- Prepare the Clams:
- Rinse the clams under cold water. Discard any open clams that do not close when tapped.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Make the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is golden and fragrant.
- Add the clams and white wine to the skillet. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- Combine and Serve:
- Add the cooked spaghetti to the skillet, tossing to combine. Add reserved pasta water as needed to create a silky sauce.
- Season with salt and freshly ground black pepper. Sprinkle with chopped parsley.
- Serve immediately with lemon wedges on the side.
Conclusion
Enjoy your delicious Spaghetti alle Vongole, a true taste of Italian coastal cuisine. Buon appetito!
Additional Notes
- Use the freshest clams available for the best flavor.
- Do not overcook the clams to keep them tender and juicy.
Tips and Tricks
- Clean the clams thoroughly to remove any sand.
- Use high-quality olive oil for a richer taste.
Region of Origin
Campania, Italy.
Beverage Pairings
- Wine: Pair with a crisp white wine like Vermentino or Pinot Grigio.
- Non-alcoholic: Sparkling water with a splash of lemon.
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