Italy
Photo: Popo le Chien, CC BY-SA 4.0, croppedSpaghetti alle vongole
/spaˈɡetti alle ˈvoŋɡole/spah-GET-tee AH-leh VONG-goh-leh
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- When
- Lunch & dinnerFestive
- Taste
- FreshSavory
- Made with
- SeafoodWheat & flour
History
Spaghetti alle vongole is spaghetti cooked with fresh clams, olive oil, garlic, parsley and sometimes chilli and white wine. The clams open in the pan, releasing their juices into the pasta. It is eaten along the coasts of Italy, but Naples is its best-known home, where it is made with vongole veraci, the carpet-shell clam. Neapolitans traditionally eat it on Christmas Eve, a meatless meal of fish. In Naples there is also a red version with cherry tomatoes and a "false" version without clams, vongole fujute, an old joke of poor kitchens where the pasta was cooked with garlic and oil and only the smell of the sea.
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