Spaghetti alle Vongole (Linguine with Clams)
A wonderful Italian recipe that is a Christmas Eve favorite in Naples.
“This Italian dish is part of a traditional Neapolitan cuisine. It is very popular throughout the Campania region and is also popular in Rome, and is certain to be popular with you.”
Senior Executive Chef
2 large garlic cloves peeled and minced
2 Tbsp (30 g) extra-virgin olive oil
1 cup white wine
30 littleneck or baby clams (about 2 lbs. or 1 kg), washed
1/4 tsp (1 g) hot red pepper (chili) flakes, plus extra for serving
2 Tbsp (30 g) minced Italian parsley
1 lb (400 g) spaghetti or linguini
(Optional and depending on which Neapolitan school of cooking you're trying to achieve: 6-8 cherry tomatoes, quartered.)
Prep Time: 30m-3hr
If the clams haven't already been cleaned, you'll need to soak them in heavily salted water for a couple of hours to clean out the grit. Drain and rinse them well.
In a pan large enough to hold the clams heat the olive oil and lightly sauté the garlic, red chili flakes, and about half the parsley until garlic begins to color. (You can also add 6-8 quartered cherry tomatoes if you wish.)
Add the wine and bring to a boil.
Add the clams, cover, and cook until they open; about 10 minutes.
Meanwhile, bring a large pot of water to a boil and cook the linguini or spaghetti until al dente. Drain and return to the pot.
Add the clams and wine, drizzle on a bit of olive oil, and sprinkle in the parsley, tossing it all well. Serve right away.
Serves 4 using deep pasta plates