As a proud Neapolitan I am thrilled to show you how to make Spaghetti alle Vongole (spaghetti and clams) which originated in Naples and is very popular throughout the surrounding Campania region. Easy to make but as all Italian food is about ingredients, you cannot skimp when it comes to your clams. Make sure that they are fresh and closed when you buy them. I’ll show you how to clean your clams and the entire process. You will need a box of spaghetti, two pounds of manila clams, 1/2 cup of white wine ( I like Riesling for this), 3 ounces of fresh parsley, 4 cloves of garlic, 8 ounces of cherry tomatoes, red pepper flakes, olive oil, salt, and black pepper.
Let us know how yours turns out!
Music: Dvorak: String Quintet in E-flat Major, Op. 97, B. 180