Italiano
The recipes of traditional Neapolitan cuisine.
Spaghetti with clams is a variation of the oldest and most modest, but delicious, spaghetti aglio e olio. In this variation, that is, the Vesuvius area, there is the addition of tomatoes, the San Marzano if possible. It is from this type of tomato that derives the name of the dish. In fact, San Marzano, the location where it is grown bell this excellence, not far from the slopes of the volcano in Naples, Vesuvius. Simple and tasty dish, to be combined with a good white wine cold. Obviously Falanghina or Lacrima Cristi always in the area of the crater.
Ingredients for 4 people: 400 g spaghetti drawn bronze, 1200 grams clams 200 grams San Marzano tomatoes, garlic, olive oil and pepper.
Making of recipe
After washing for the clams well under cold water, put them on the stove in a pot without water, turn them often to release the juice. Keep the sauce filtering, and shell. Not all, however, some keep them whole to decorate the dish. In a saucepan then passed down to brown the garlic in the oil and remove it as soon as golden. At this point add the tomatoes, making them cook for a few minutes. Add a tight turn, the clam sauce with a little ‘salt and pepper, and cook for about ten minutes to dry without the sauce. After cooking the noodles, drain them and toss with the sauce mantecandoli far.
