Spaghetti alle Vongole
Italy has a vibrant culinary history with enduring appeal. Much of the history of Italian food centers on the notion of cucina povera, or "poor cooking." Traditional Italian food often celebrates elevating what could be foraged. So clams, harvested along the shore, were paired with a basic spaghetti for a meal that's cheap and filling...but call it spaghetti alle vongole and it sounds elegant. We upped the game a bit and are making spaghetti alle vongole e pomodoro, which is Spaghetti with Clams and Tomato.
We used littleneck clams, a common clam that can be found in all sorts of dishes, from risotto to chowder. Don’t stress if you can’t find the same clams near you, but be mindful that if you use bigger clams your portion sizes might feel a little "off". You don't want a plate of pasta with only three or four clams on the whole dish. Going with smaller clams means for a four-portion meal, everyone will get around a dozen clams, which has more aesthetic appeal. Plus, littlenecks are more tender, and frankly, they just look cuter. The sauce and preparation for this dish is easy even if you are a novice to the world of Italian cuisine. While you do have to pay close attention to inspect the ittlenecks, the rest of the sauce is a simple combination of basic ingredients that come together to make a delicious and flavorful sauce.
- 48 Littleneck clams, soaked in iced salt water for at least 30 minutes
- 1 pound spaghetti
- 3 Tablespoons olive oil
- 2 teaspoons Crushed Calabrian Chile Flakes
- 2 garlic cloves, sliced very thin
- 1/2 pint grape tomatoes, halved
- 2 Tablespoons flat leaf Italian parsley, chopped
- 1 Tablespoon Naples Seasoning
- 3/4 cup dry white wine, such as chardonnay
- Run clam shells that have been soaked in salt water under cold water to remove sand and grit. If you come across clams with partially opened shells, tap the shell a few times. If the clams close on their own that means they are alive and still perfectly edible. If you have clams with open shells that have dirt inside or don’t close on their own, they are dead. Do not eat them. Throw them away immediately.
- Bring 5-6 quarts water to a boil. Salt water, and cook pasta as directed to al dente and drain well.
- While pasta cooks, heat olive oil in a deep skillet over medium heat. Add Crushed Calabrian Chile Flakes and sauté for a minute. Add sliced garlic and sauté for 2-3 minutes or until the garlic starts to soften. Add tomatoes, parsley, Naples Seasoning, cleaned clams, and white wine and cover. Cook about 5 minutes, or until the clams open up.
- Once the clams have opened, add the spaghetti and toss well to coat.
- Serve!
