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
40ml of white wine
First, clean the clams from the sand under running water.
Then cut the cherry tomatoes in half.
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.
Add the clams and cover with a lid.
Add the wine and let it evaporate. Stir occasionally.
The clams are ready when all of them open. But, beware, closed ones are not eatable.
Meanwhile, cook the spaghetti al dente in salted water.
As soon as they are ready, drain them from the water and add them to the clams. Mix all well.
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 😊