Spaghetti Alle Vongole is a dish that is very popular throughout Italy. It is thought that the recipe originates from Venice however it’s so tasty that has now become a classic Italian dish. It is especially found in the central regions, including Rome and further south in Campania. Essentially this dish is spaghetti with clams which are cooked in white wine – Delicious.
As with many traditional dishes there are many different variations all claiming to be the true authentic version. There is some debate as to whether or not it should be made with or without tomatoes – we say yes liking the extra sweetness they add and the extra colour. Try our recipe, see what you think, then you can begin your own variations.
Very quick and easy to prepare Spaghetti Alle Vongole make a fantastic midweek supper.
Tips for preparing clams
- When you get your clams home store them in a cool area.
- If you have any clams that remain open when tapped discard them
- Before cooking, soak your clams for about 20 minutes in fresh water. As the clams breathe they filter water and in the process salt water and sand will be expelled from their shells. When the 20 minutes is up pull the clams from the container this will leave the expelled sand and any debris in the bottom of the container.
Ingredients for Spaghetti Alle Vongole
1 packet spaghetti
4 tbsp Olive oil
2 large Shallots, finely chopped
1 garlic clove
500g clams from Walter Purkis
6 anchovy fillets
4 Tomatoes, chopped
250ml White wine
1 lemon, juice only
1 sprig Parsley, finely chopped
Cooking Method for Spaghetti Alle Vongole
1. Cook the spaghetti in a large pan of boiling salted water, according to the directions on the pack until just tender
2. Heat the oil in a large pan and cook the chillies, shallots, garlic, clams and anchovy fillets for 1 minute.
3. Add the tomatoes, wine and lemon juice and bring to the boil.
4. Add the well-drained spaghetti and chopped parsley and toss through until evenly coated.
5. Serve at once with chilled wine.