Spaghetti with vongole veraci (clams) is one of the great classics of the southern Italian culinary tradition, especially in Campania. It is a simple but extremely tasty dish that celebrates the freshness of the sea and the simplicity of Mediterranean cuisine. Although the original recipe calls for spaghetti, linguine is an excellent alternative, just as traditional and perfect for soaking up the sauce.
Ingredients (for 4 people):
- 400 g spaghetti (or linguine)
- 1 kg of clams
- 2 cloves garlic
- 4-5 cherry tomatoes
- Chili pepper (optional, to taste)
- Freshly chopped parsley
- 150 ml dry white wine (optional)
- Extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Procedure:
Preparing clams: Place the clams in a bowl of cold water and a little coarse salt for at least an hour, changing the water a few times. This will help remove any sand that may still be in the clams.
To prepare the clams: In a large pan, heat a little extra virgin olive oil with the lightly crushed garlic cloves and, if desired, a pinch of chili pepper. Once the oil has evaporated, add the drained clams and the white wine (I don't use white wine as I find it overpowers the delicate flavour of the clams). Cover with a lid and cook over high heat until the clams open (this takes about 5 minutes). Discard any clams that remain closed as they are either no good, empty shells or worse, full of sand. Do not overcook the clams or they will dry out.
To prepare the sauce: Once the mussels have opened, remove them from the pan and set aside. Strain the cooking liquid through a fine mesh strainer to remove any sand and pour it back into the pan. I only keep 4-5 shells for decoration and throw away the rest, keeping only the vongole.
Cooking the pasta: Meanwhile, cook the spaghetti (or linguine) in plenty of salted water. Drain al dente, reserving a spoonful of the cooking water. Add the vongole back to the pan with the oil a few minutes before the pasta is finished cooking.
Assemble the dish: Add the drained spaghetti to the pan with the clam juice and toss over high heat, adding a little of the pasta cooking water if necessary to create a good emulsion. Finally, sprinkle generously with chopped parsley and freshly ground black pepper, and serve immediately!
Personal notes: This is one of the recipes I make the best and that I love the most. Born and raised by the sea, the smell of mussels and the freshness they bring to the table always make me feel at home. It is a dish that, despite its simplicity, requires special attention due to the quality of the ingredients, but it always rewards with a result that wins at the first bite.
Wine pairing: To accompany this dish, I recommend a good white wine from southern Italy. A Malvasia would be an excellent choice with its aromatic scent and light softness, which balances the saltiness of the mussels. A Verdeca from Puglia would also be perfect with its fresh and mineral taste. If you prefer a white wine from Campania, a Fiano di Avellino or Falanghina would go wonderfully with the dish.
If you want to add a touch of joy to the meal, even if it's not the most traditional choice, a good Prosecco with its light bubbles can bring balance and liveliness for a happy and carefree lunch or dinner.
Buon appetito!
