La siguiente receta es una obra derivada de esta receta de Wikilibros en inglés, Spaghetti with Clams, la cual tiene licencia Creative Commons Atribución-CompartirIgual 4.0 Internacional. Revisa su historial para consultar su atribución.
Los spaghetti alle vongole (espaguetis con almejas) se originaron en Nápoles y son muy populares en toda la región circundante de Campania, además de Roma. Los(Las) Italians prepare this dish two ways: with tomatoes (in rosso) and without (in bianco).[1]
The below recipe is based on the one found in the recipe book published by La Accademia Italiana della Cucina (The Academy of Italian Cuisine).[2] It differs from the Academy's recipe only in that it includes clam broth and canned clams in addition to the traditional ingredients.
Ingredients
- 4 liters (1 gallon) water
- Salt, to taste
- 450 g (1 lb) dry spaghetti
- Olive oil
- 20 g (¾ oz) garlic, minced
- 1 kg (2 lb) live clams
- 225 g (8 oz) diced plum tomatoes (see tips)
- 225 g (8 oz) canned, shelled clams, thoroughly rinsed (optional)
- 120 ml (4 oz) bottled clam broth (optional)
- 1 handful of parsley, minced
- Peperoncino or, less commonly, black pepper to taste
Steps
- Cook the pasta. Boil the water in a large pot with a tablespoon of salt. Add the spaghetti once the water starts boiling. Cook until the pasta is al dente. This should take 7–8 minutes.
- Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil.
- Add the garlic, along with the peperoncino, and sauté until golden brown. This should take about a minute. Be careful not to burn the garlic.
- Add the live clams and diced tomatoes.
- Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help the clams open. Throw out those that don't.
- Drain the spaghetti and put it in the pan with the live clams and tomatoes. Reduce the heat to low.
- Add the canned clams and clam broth to the pan.
- Season with salt (and pepper, if the peperoncino is not used) to taste and toss until the pasta is well coated with tomatoes and oil.
- Add another tablespoon of olive oil if you like.
- Sprinkle with chopped parsley.
- Serve hot.
Tips
- Resist the urge to add cheese. This recipe is intended as a light summer dish.
- Omit the tomatoes to make spaghetti alle vongole in bianco.
