Spaghetti with Clams

Red Sauce Recipe 

Laura Vitale

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Spaghetti alle clams , Italian for ” spaghetti with clams “, is a dish that is very popular throughout Italy , especially in Campania (where it is part of traditional Neapolitan cuisine)

 

Italians prepare this dish two ways: in white , ie, with oil, garlic, parsley, and sometimes a splash of white wine; and in red , like tomatoes, tomatoes, and tomatoes. Traditionally, the bivalves are cooked quickly in hot olives. The live clams open during cooking, releasing a liquid that serves as the primary flavoring agent.  The clams are then added to the pasta (spaghetti, linguine, or vermicelli), along with salt, black pepper (or red pepper), and a handful of finely chopped parsley.

 

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In the Liguria region of Italy, east of Genoa, spaghetti alle vongole (clams) means tiny spaghetti with baby clams in the shell, no more than the size of a thumbnail, with a white wine / garlic sauce. Linguine also may be used for pasta in preference to spaghetti.

 

Italian-American recipes sometimes use cream in this dish, but in its area of ​​origin. Gillian Riley considers a cream of Italian cooking, remarking that, “the way cream dumbs”. Italian-born experts such as Marcella Hazan, however, give a recipe for sauces with cream, such as “Pink Shrimp Sauce with Cream”. 

 

 

In America, it is a cheese that is sometimes added to this dish.

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