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Revision as of 13:59, 7 September 2011
Spaghetti alle vongole (Italian for spaghetti and clams) is a dish that's part of traditional Neapolitan cuisine. It is very popular throughout the surrounding Campania region and is also popular in Rome.
Italians prepare this dish two ways: with tomatoes (in rosso) and without (in bianco). The other traditional ingredients are limited to spaghetti, live clams, garlic, olive oil, parsley, salt and pepper. The live clams open during cooking, releasing a liquid that serves as the primary flavoring agent.[1]
Italian Americans sometimes add cream and/or white wine to the in bianco version of this dish.[citation needed]
In the Liguria region of Italy, east of Genoa "Spaghetti alle vongole (veraci)" means spaghetti with tiny baby clams in the shell, no more than the size of a thumbnail, with a white wine/garlic sauce. Cheese is never added to this dish.
References
Spaghetti alle vongole in bianco recipe (language IT)
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