
Spaghetti with fresh clams, garlic, chili, white wine and parsley, bound with the clams' own juices.
Spaghetti alle vongole is a Neapolitan classic and a traditional Christmas Eve dish in Naples, where the meal is meat-free.
The name: Vongole means clams in Italian.
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| spaghetti | ≈ 400 g | ≈ 14 oz |
| fresh clams (vongole) purged of sand | ≈ 1 kg | ≈ 2¼ lb |
| garlic sliced | ≈ 12 g | ≈ 3 cloves |
| chili fresh or dried | ≈ 2 g | ≈ 1 small |
| extra virgin olive oil | ≈ 60 ml | ≈ ¼ cup |
| dry white wine | ≈ 100 ml | ≈ ¼ cup |
| fresh parsley chopped | ≈ 15 g | ≈ ¼ cup |
| salt for the pasta water | ≈ 15 g | ≈ 1 tbsp |
≈ amount suggested from similar recipes
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Also used: pasta pot · large pan with lid · colander · bowl for soaking
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