Spaghetti alle Vongole with Pomodorini

(spaghetti with clams and cherry tomatoes, in a lemon garlic wine sauce)



Ingredients:

Preparation:

This is one of the most defining Italian seafood recipes, that’s a traditional Neapolitan dish.*

This time-honored classic calls for lots of garlic, and sometimes we must be reminded of the benefits of garlic, like boosting your immune system, and it is also a great anti-inflammatory herb for the body. The tomatoes add a delicious sweetness, that brings out the fresh flavor of the clams.

Begin by cooking the pasta in salted boiling water until al dente. Meanwhile, add olive oil and roughly chopped garlic to an unheated deep skillet, and turn the heat to very low, so the garlic can cook without burning for a longer time, to release more flavor.

Add the tomatoes, and cook for a few minutes or just until the tomatoes begin to soften. Add white wine, lemon juice, and cleaned clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes. Discard any clams that do not open.

Drain the pasta, reserving a small cup of pasta water. Add the pasta to the clams/tomatoes, and mix well, adding a little of the pasta water. (This will make the briny clam sauce creamier.)

Add freshly chopped parsley, or dried, lemon wedges, and a drizzle of olive oil. Serve immediately.

*I estimate ingredient amounts, aka eye balling. Peperoncino adds a slight kick of heat, but is optional.



Collected and re-published at http://linuxmafia.com/~rick/recipes/spaghetti-alle-vongole.html by Rick Moen <rick@linuxmafia.com> on Nov. 17, 2024. Individual recipes are free from copyright. Share and enjoy!

I owe grateful acknowledgement to Steve Gray of Woodside, who posted this recipe to Nextdoor.

(If I have any copyright title in my own very minor contributions to this page — not my intention — they were created in 2024 by Rick Moen <rick@linuxmafia.com> and licensed for use under CC0. I have thereby waived all copyright, compilation copyright, and related or neighbouring rights to this work. This work is published from: United States of America.)