Recipe for Traditional Spaghetti Alle Vongole
Spaghetti alle vongole is a classic Italian dish, enriched with natural clams, peeled tomatoes, garlic, and parsley. Easy and quick to prepare, with a touch of red pepper for an extra kick. A traditional dish with an unmistakable taste!
Instructions
- In a large pan, pour four tablespoons of olive oil and add the finely chopped onion, garlic, and parsley. Sauté everything over medium heat until it becomes golden and aromatic.
- Add the drained clams to the sauté, gently mixing to let them flavor with the aromas.
- Add the peeled tomatoes to the pan, crushing them slightly with a spoon to mince them. Season with salt and pepper according to your personal taste.
- Let the sauce with the clams cook for about 20 minutes over low heat, so that the flavors blend well.
- Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until they are al dente.
- Drain the pasta, keeping some of the cooking water, and transfer it to the pan with the clam sauce.
- Stir the spaghetti in the sauce, adding some of the cooking water if necessary to make the seasoning creamier.
- Serve the spaghetti with clams immediately, sprinkled with freshly chopped parsley.
Notes
To add an extra touch to the traditional recipe of spaghetti with clams, you can add a pinch of red chili during the sauté to give a spicy flavor that complements the sweetness of the clams perfectly. Additionally, a final sprinkle of fresh lemon juice before serving will provide a pleasant citrus note to the dish.