Spaghetti alle vongole

Overview of Spaghetti alle vongole:

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Spaghetti alle Vongole

Spaghetti alle vongole is a classic Italian dish that originates from the region of Campania. The dish is made with spaghetti, clams, garlic, olive oil, and often includes parsley and white wine.

Ingredients

• Spaghetti
• Clams
• Garlic
• Olive oil
• Parsley
• White wine

History

Spaghetti alle vongole is a traditional dish from the Campania region of Italy, particularly the area around Naples. The dish is a staple of Neapolitan cuisine and is often served in local trattorias.

Preparation

The preparation of spaghetti alle vongole involves cooking the spaghetti in boiling water until it is al dente. In a separate pan, the clams are sautéed with garlic and olive oil. Once the clams have opened, white wine and parsley are added to the pan. The cooked spaghetti is then added to the pan and tossed with the clam mixture until it is well coated.

Variations

There are two main variations of spaghetti alle vongole: in bianco and in rosso. The in bianco version is made without tomatoes, while the in rosso version includes tomatoes or tomato sauce.

Serving

Spaghetti alle vongole is typically served hot, immediately after preparation. It is often accompanied by a glass of white wine, such as a Falanghina or Greco di Tufo, which are both wines from the Campania region.

See Also

• Italian cuisine
• Pasta dishes
• Seafood dishes

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