Spaghetti alle vongole or Spaghetti and clams in English is a traditional pasta dish that originated in the city of Naples, Italy, it is also very popular dish in the surrounding region as well as in Rome.
This pasta can be prepared in two ways, one is “in rosso” which means it uses a tomato based sauce and “in bianco” which means nothing or no sauce added. A dish that might look bland due to the ingredients used it is composed of spaghetti, clams in shells, garlic, olive oil, parsley, salt and pepper but trust me this is so flavourful, when those clams open up during the cooking process it releases a very flavourful liquid and this alone can carry the flavours of this wonderful dish. Modern versions now add parmesan cheese, white wine and sometimes bread crumbs to add more flavours and texture to the dish.
1 pack spaghetti noodles
1.5kg small clams
6 cloves garlic, minced
1 cup fresh bread crumbs
freshly ground black pepper
1/4 tsp cayenne pepper
3/4 cup dry white wine
1/4 cup parsley, chopped
2 tbsp butter
parmesan cheese, grated
1. Before using clams soak them in cold water for 1 hour, this will release any sand that they might have.
2. Cook spaghetti according to instruction.
3. Using a large pan sauté half of the garlic in olive oil then add bread crumbs, stir fry until crunchy and golden brown. Remove from pan then set aside.
4. Using the same pan add butter then sauté the remaining garlic in medium heat. Add clams and wine then cook while covered with a lid for 5 to 8 minutes or until all clams have opened.
5. Remove the lid, turn heat on high then add parsley cook for 3 more minutes while constantly stirring, liquid should be reduced to a thicker consistency.
6. Season with salt and pepper, add spaghetti noodles and toss.
7. Place in plate, drizzle with olive oil then top it with toasted bread crumbs and parmesan cheese