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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:15 |
Total Time: |
:30 |
Ingredients: |
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17-1/2 oz. fresh small clams in shells
7 oz. cherry tomatoes
2 cloves garlic, chopped
1/4 cup olive oil
1/2 tsp. salt
1/4 cup chopped parsley
17-1/2 oz. spaghetti
1 cup white wine
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Directions:
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1. Wash and keep the clams in salt water for half an hour before cooking.
2. Cut each tomatoes into 2-3 pieces.
3. In a sauce pan over medium heat, saute garlic in oil until light blond.
4. Add tomatoes, salt, half of parsley . Stir slowly and cook for 3-4 minutes.
5. Add drained clams, stir and cover till the clams are open (3-4 minutes). Add cup white wine6. Drain the spaghetti cooked al dente and put back into the same pasta pan, pour on the clam juice from the sauce pan and stir for 1 minute over medium heat (You can start to cook pasta, in the pan with boiling water, when adding tomatoes to sauce pan).
7. Top each dish with clams and the rest of parsley and then serve.
To cook the recipe without tomatoes spring simply the step nr. 4
A dry cold white wine is the right accompaniment for the Spaghetti e vongole.
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This dish is for the Neapolitans a joyful emotion and a temptation for the palate.
You can cook it with or without tomatoes. Probably you can divide the Neapolitan people asking if they eat "Spaghetti e vongole in bianco" (without tomatoes) or "Spaghetti e vongole col pomodorino" ( with cherry tomatoes).
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