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Spaghetti alle vongole (clams) is a traditional Neapolitan dish. The clams you should use or expect from a restaurant are vongole veraci from Italy, or the small, Mediterranean wedge shells called telline. Both types are also called arselle in Sardinia, Liguria, and Tuscany.

It is a very easy dish to prepare, all you need are the right ingredients: vongole, olive oil, garlic, parsley, a splash of dry white wine, a touch of peperoncino and spaghetti. You can add a few halved cherry tomatoes, if you wish.

Sautee the garlic with oil and peperoncino, throw the vongole in, splash them with wine, add salt and pepper, wait until vongole open up and take them away from the fire. The sauce only takes three minutes to make. Do not overcook the vongole! The ones that do not open should not be eaten.

Throw in the pan spaghetti cooked al dente (taken out of the water 1 minute before cooking time) and finely chopped parsley, mix for a couple of minutes.

Cheese is never added to this dish, because it takes away the simple marine flavors of the clams and of good quality extra-virgin olive oil. It is simple but it’s also one of the best pasta ever invented.




at Aruden-tei, in GInza, Tokyo.

Date December 18, 2005
Source Flickr
Author ayustety from Restaurant "Aruden-tei" in GinzaTokyo
Reviewer Opponent