welcometoitalia:Spaghetti alle Vongole is very popular throughout Italy, especially its central regi
welcometoitalia:Spaghetti alle Vongole is very popular throughout Italy, especially its central regions, including Rome and further south in Campania, where it is part of traditional Neapolitan cuisine. Italians prepare this dish 2 ways: in bianco = with oil, garlic, parsley, sometimes with a splash of white wine; and in rosso = like the former but with tomatoes and fresh basil. The clams are cooked quickly in hot olive oil with garlic. The clams open during cooking, releasing a liquid that serves as the primary flavoring agent. The clams are then added to the firm pasta (spaghetti, linguine, or vermicelli), along with salt, black pepper (or red), and some chopped parsley. Cheese is never added to this dish, which forefronts the simple flavors of the clams and of good quality olive oil. -- source link