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Spaghetti alle Vongole

A Neapolitan classic, spaghetti alle vongole (pasta with clams) has become a national Italian dish. Often doused with tomato sauce, chili peppers, and garlic, it can be served “in rosso” (with tomatoes) or “in blanco” (without tomatoes).

A very reliable source (my lovely, passionate Italian neighbour) informs me that no self-respecting Italian, whether from Liguria, Venezia, or Campania, would use anything but spaghetti with clams (a few recipes out there call for linguine). Cheese is also a definite no-no. My thoughts: that’s what’s wonderful about cooking creatively. You can take a classic dish and customize it to your taste. In my case, I “Epicurized” it!

I used Epicure’s Seafood & Fish Seasoning, which has a touch of fennel, a few anchovies (I love anchovies; however, they are optional!), and some cherry tomatoes for colour, texture, and taste. The natural clam juice adds flavour to this brothy sauce – the fresher the clams, the better the dish. The salinity of clams varies depending on their variety and provenance, so salt the cooking water very lightly (especially if you use anchovies).

Spaghetti alle Vongole
Makes: 4 servings

You will need:

1 lb (500 g) spaghetti
2 Tbsp (30 ml) extra-virgin olive oil
2 garlic cloves, thinly sliced
Pinch Epicure’s Crushed Chilies (optional)
4–5 anchovy filets (optional)
8–10 cherry tomatoes, halved
2/3 cup (170 ml) dry white wine
2 lbs (1 kg) fresh clams, cleaned (see note)
1–2 Tbsp (15–30 ml) Epicure’s Seafood & Fish Seasoning
Epicure’s Garlicky Dill Topper

Instructions

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The ingredients “mise en place.” Bring a large pot of water to a rolling boil and salt lightly. Drop in spaghetti and cook until al dente (with bite).

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Meanwhile, heat olive oil over low heat in a large sauté pan. Add garlic, chili (if using), and cook for 2 minutes, or until warmed and beginning to soften. Add anchovies (if using) and stir until they melt into the oil, about 1 minute. Add tomatoes. Turn heat down and cook about 4 minutes, crushing tomatoes with the back of your spoon until they begin to break down. Remove from heat and let rest for a few minutes.

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Return to heat, add wine, turn heat up, and boil until reduced by half, about 2 minutes. Now add the clams and Seafood & Fish Seasoning.

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Cover pan with lid and let cook until the clams open, about 1–2 minutes. Turn heat off. Your spaghetti should be just about perfect. Drain and divide it between 4 bowls. Ladle with clams and all their wonderful juice.

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To serve, toss and dome the pasta in the middle of the bowl. Drizzle with a filet of olive oil, a grind of pepper, and a few liberal shakes of Garlicky Dill Topper. Serve grated parmesan and extra crushed chilies alongside if you wish. (I won’t tell my neighbour).

To clean fresh clams: Soak in a large bowl of cold water with a few tablespoons of sea salt for 1 hour to remove any sand or debris. Lift them out with your hands and hold them under running water for a last rinse, then set them aside.

This is a simple and delicious pasta dish, full of lovely fresh flavours. Try adding a tiny bit of Sambuca to the pan while the vongole are cooking for more fennel/licorice flavour.

Buon Appetito!

 

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