Spaghetti with veraci clams is one of the great classics of Southern Italian culinary tradition, especially in Campania. It’s a simple yet extremely flavorful dish that celebrates the freshness of the sea and the simplicity of Mediterranean cuisine. While the original recipe calls for spaghetti, linguine is an excellent alternative, equally traditional and perfect for catching the sauce.
Ingredients (for 4 people):
- 400 g of spaghetti (or linguine)
- 1 kg of vongole veraci
- 2 garlic cloves
- 4-5 cherry tomatoes
- Chili pepper (optional, to taste)
- Fresh chopped parsley
- 150 ml of dry white wine (optional)
- Extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Procedure:
Preparing the clams: Place the vongole in a bowl with cold water and some coarse salt for at least an hour, changing the water a couple of times. This will help eliminate any sand still inside the clams.
Cooking the clams: In a large pan, heat some extra virgin olive oil with the slightly crushed garlic cloves and, if you like, a pinch of chili pepper. When the oil is infused, add the drained clams and the white wine (I don’t use white wine, as I find it overpowers the delicate flavor of the clams). Cover with a lid and cook over high heat until the clams open (this will take about 5 minutes). Discard any clams that remain closed, as they are either not good, empty shells, or worse, filled with sand. Do not overcook the clams, or they will dry out too much.
Preparing the sauce: Once the clams have opened, remove them from the pan and set them aside. Strain the cooking liquid through a fine mesh sieve to remove any sand residue, and return it to the pan. I keep only 4-5 shells for decoration and discard the rest, keeping only the clam meat.
Cooking the pasta: Meanwhile, cook the spaghetti (or linguine) in plenty of salted water. Drain them al dente, saving a ladle of the cooking water. Add the clams back into the pan with the oil just a few minutes before the pasta finishes cooking.
Assembling the dish: Add the drained spaghetti to the pan with the clam juice and toss over high heat, adding some pasta cooking water if necessary to create a nice emulsion. Finally, generously sprinkle with chopped parsley and freshly ground black pepper, and serve immediately!
Personal Notes: This is one of the recipes I do best and that I love the most. Having been born and raised by the sea, the scent of clams and the freshness of the sea they bring to the table always make me feel at home. It’s 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 over with 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 fragrance and light softness that balance the savoriness of the clams. A Verdeca from Puglia would also be perfect for its fresh and mineral taste. If you prefer a white from Campania, a Fiano di Avellino or Falanghina would pair wonderfully with the dish.
If you want to add a touch of cheerfulness to the meal, although not the most traditional choice, a good Prosecco with its light bubbles can bring balance and vivacity for a joyful and light-hearted lunch or dinner.
Buon appetito!
