Cookbook:Spaghetti alle Vongole
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| Spaghetti alle Vongole | |
|---|---|
 Above: with tomatoes; Below: without  |
|
| Category: | Italian recipes |
| Servings: | 6 |
| Time: | 30 minutes |
| Difficulty: |  |
Cookbook | Recipes | Cuisine of Italy | Pasta Recipes | Clam recipes
Spaghetti alle vongole (spaghetti and clams) originated in Naples and is very popular throughout the surrounding Campania region in addition to Rome. Italians prepare this dish two ways: with tomatoes (spaghetti alle vongole in rosso) and without (spaghetti alle vongole in bianco).[1]
The below recipe is based on the one found in the recipe book published by La Accademia Italiana della Cucina (The Acadamy of Italian Cuisine).[2] It differs from the Academy's recipe only in that it includes clam broth and canned clams in addition to the traditional ingredients.
[edit] Cleaning and eating clams
This recipe calls for live clams. Here are some safety guidelines for buying, eating and cooking live clams.
- Never buy a clam that's open or cracked.
- Never eat a clam that won't open after cooking.
- Cook clams within 24 hours of purchasing.
- Always brush clams clean before cooking.
For more info on this subject, read Happy as a clam by Chef Mark R. Vogel.
[edit] Recipe
[edit] Ingredients
- 2 pounds live clams
- 8 ounces canned, shelled clams, thoroughly rinced
- 8 ounces diced plum tomatoes (optional)
- 4 fluid ounces bottled clam broth
- 2 cloves garlic, minced
- a handful of parsley, minced
- 1 pound dry spaghetti
- olive oil
- salt
- freshly ground black pepper
[edit] Procedure
- Boil the water in a large pot with a tablespoon of salt.
- Add the spaghetti once the water starts boiling. Cook until the pasta is al dente. This should take about 12 minutes.
- Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil.
- Add the garlic and sauté until golden brown. This should take about a minute.
- Add the live clams and diced tomatoes.
- Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help open the clams. Throw out those that don't.
- Drain the spaghetti and place it in a large serving bowl along with the canned clams and clam broth.
- Add all the contents of the pan including the oil to the spaghetti.
- Season with salt and pepper to taste and toss to combine.
- Sprinkle with chopped parsley.
- Serve hot.
[edit] Tip
Resist the urge to add cheese. This recipe is intended as a light summer dish.
