A simple and easy-to-prepare dish. Spaghetti with clams or Spaghetti alle Vongole is a typical Neapolitan dish based on pasta and clams. Of course, like many other dishes of the Neapolitan culinary tradition, there are several versions of the same: red and white. Our recipe has a cherry tomato (so this is the red version). Other pasta types such as Linguine or Vermicelli would be acceptable for spaghetti with clams and cherry tomatoes.
Ingredients For four people:
350gr of Spaghetti
2 pounds Vongole (About 1 kg)
Two cloves garlic
10 Cherry tomatoes
Spicy red chili pepper
Parsley
Olive oil
40ml of white wine
Directions:
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First, clean the clams from the sand under running water.
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Then cut the cherry tomatoes in half.
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Put the olive oil, garlic cloves, cherry tomatoes, and spicy red chili pepper in a large frying pan or wok and fry all for about 10 min.
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Add the clams and cover with a lid.
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Add the wine and let it evaporate. Stir occasionally.
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The clams are ready when all of them open. But, beware, closed ones are not eatable.
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Meanwhile, cook the spaghetti al dente in salted water.
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As soon as they are ready, drain them from the water and add them to the clams. Mix all well.
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Serve them warm with a nice pinch of chopped parsley.
Enjoy your spaghetti with clams and cherry tomatoes accompanied by a cold Italian white wine glass. 🍷
Buon appetito 😊
