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
This dish is a must in the Fierro household as Lily has admitted on many an occasion that she “could and will eat this several days a week without a complaint.” This class Italian dish of course comes from Bologna and its first appearance is said to be around 1891. Spaghetti Bolognese first made its appearance here in Somerville for Lily in 2011, and it has been a blast to make ever since. It is a fast dish (taking less than 2 hours to make from prep to plate) and you will only need the following ingredients to make more than enough for six people: Two boxes of spaghetti, one pound of fatty ground pork, one pound of fatty ground beef, four large carrots, a can of tomato puree, a bulb of garlic, salt, pepper, oregano and olive oil. No need to write this down, I will show you how to make this step by step below. Let’s me know how yours has come out! Music from Giulio Regondi’s “Etude no. 6” and then Tommaso Giordani’s “Guitar Sonata in Cm.”