RCI-ND.001.0109.002
Spaghetti alle Vongole
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 (in rosso) and without (in bianco).
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 4 liters
- 450 grams
- 1 unit
- (3/4 ounces) garlic20 gramsminced
- (2 pounds) live clams1 kilogram
- 225 grams
- (8 ounces) canned225 gramsshelled clams, thoroughly rinsed (optional)
- (4 fluid ounces) bottled clam broth (optional)120 milliliters
- a handful of parsley1 unitminced
- 1 unit
- 1 unit
- Peperoncino or1 unitless commonly, black pepper to taste
Method
1
Boil the water in a large pot with a tablespoon of salt.
10 minutes
2
Add the spaghetti once the water starts boiling. Cook until the pasta is al dente. This should take 7-8 minutes.
8 minutes
3
Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil.
2 minutes
4
Add the garlic, along with the peperoncino, and sauté until golden brown. This should take about a minute. Be careful not to burn the garlic.
1 minutes
5
Add the live clams and diced tomatoes.
1 minutes
6
Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help the clams open. Throw out those that don't.
8 minutes
7
Drain the spaghetti and put it in the pan with the live clams and tomatoes. Reduce the heat to low.
2 minutes
8
Add the canned clams and clam broth to the pan.
1 minutes
9
Season with salt (and pepper, if the peperoncino is not used) to taste and toss until the pasta is well coated with tomatoes and oil. Add another tablespoon of olive oil if you like.
2 minutes
10
Sprinkle with chopped parsley.
1 minutes
11
Serve hot.
1 minutes