Spaghetti with Clams

Red Sauce Recipe

Laura Vitale

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.

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”.