Spaghetti with Clams
Spaghetti alle vongole (spaghetti with 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). The below recipe is based on the one found in the recipe book published by La Accademia Italiana della Cucina (The Academy of Italian Cuisine). It differs from the Academy's recipe only in that it includes clam broth and canned clams in addition to the traditional ingredients. For an Americanized version that includes white wine, see the recipe for spaghetti w
Source and licence
"Spaghetti with Clams" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spaghetti_with_Clams, revision 4630303), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spaghetti_with_Clams&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630303
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 liters (1 gallon) water
- Salt, to taste
- 450 g (1 lb) dry spaghetti
- Olive oil
- 20 g (¾ oz) garlic, minced
- 1 kg (2 lb) live clams
- 225 g (8 oz) diced plum tomatoes (see notes)
- 225 g (8 oz) canned, shelled clams, thoroughly rinsed (optional)
- 120 ml (4 oz) bottled clam broth (optional)
- 1 handful of parsley, minced
- Peperoncino or, less commonly, black pepper to taste
Method
- 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 7–8 minutes.
- Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil.
- 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.
- 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 the clams open. Throw out those that don't.
- Drain the spaghetti and put it in the pan with the live clams and tomatoes. Reduce the heat to low.
- Add the canned clams and clam broth to the pan.
- 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.
- Sprinkle with chopped parsley.
- Serve hot.