Italy is a treasure trove of pasta dishes, each region offering its unique interpretations and specialities. Our culinary journey today takes us to the picturesque south of Italy, specifically the sun-kissed region of Campania. Known for its stunning coastline, historical landmarks, and of course, its rich culinary traditions, Campania is the birthplace of many renowned Italian dishes, including pizza Napoletana, and the pasta dish we’re about to explore: Spaghetti alle Vongole.
Spaghetti alle Vongole, or Spaghetti with Clams, is a classic Neapolitan dish that combines the simplicity of pasta with the fresh, briny flavors of the sea. It’s a dish that encapsulates the spirit of southern Italian cuisine, with its emphasis on fresh, local ingredients and straightforward preparation methods. The key to a great Spaghetti alle Vongole is to use fresh clams and high-quality pasta, and to let these ingredients shine.
So, let’s embark on our culinary journey to Campania and bring the taste of the Italian seaside to our tables with Spaghetti alle Vongole.
Spaghetti alle Vongole (with Clams)
Ingredients
- 400 g Spaghetti
- 1 kg fresh clams, cleaned
- 120 ml olive oil
- 4 cloves of garlic, thinly sliced
- 120 ml dry white wine
- fresh Italian parsley, chopped to taste
- salt
- 1/2 tsp red pepper flakes optional
Instructions
- In a large pot of salted boiling water, cook the spaghetti until al dente, according to the package instructions.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 1-2 minutes.
- Add the cleaned clams to the skillet, then pour in the white wine. Cover the skillet and let the clams cook until they open up, about 5-7 minutes. Discard any clams that do not open.
- Once the spaghetti is cooked, reserve 1 cup (240ml) of the pasta water, then drain the spaghetti.
- Add the drained spaghetti to the skillet with the clams, tossing to combine. If needed, add some of the reserved pasta water to help loosen up the pasta and create a sauce.
- Continue to cook the pasta with the clams for an additional 1-2 minutes, then remove from the heat. Sprinkle the chopped parsley over the top.
- Serve the Spaghetti alle Vongole hot, straight from the skillet.
And there you have it, Spaghetti alle Vongole, a classic Neapolitan dish that brings the flavors of the Italian seaside to your table. Until our next culinary adventure, buon appetito!