We are taking inspiration for our Spaghetti alle Vongole from a recent trip to Venice in Italy. Warm sunlight sparkling on the canals and dining alfresco are the perfect backdrop for this classic Italian dish.
Spaghetti alle vongole is believed to have originated in Venice, a city known for its seafood cuisine. The history of this dish can be traced back to ancient Rome, where the dish was made with small clams known as “venus clams.” The dish was popular among the working class because it was inexpensive and easy to make. Over time, the dish evolved and became a favorite of Italian fishermen who would cook the dish onboard their boats using freshly caught clams.
Today, this dish is enjoyed in many different variations, including with tomato sauce, white wine, or garlic and olive oil. The dish remains a staple of Italian cuisine and is loved for its simplicity and delicious flavors.
- 750g (1.65 lbs) of small clams, washed, scrubbed and soaked in cold water. Note: Discard any clams that aren’t fully closed.
- 300g (10.5 oz) dried spaghetti
- 200ml (6.76 fl oz) of good white wine
- 2 cloves of garlic, crushed
- 2 red chillies, seeds discarded and finely chopped
- 1 cup of Italian flat leaf parsley, finely chopped
- 3 tablespoons of olive oil
- Salt & pepper
- Bring a large pot of salted water to the boil.
- Add spaghetti and cook until al dente. Drain, drizzle with olive oil and set aside.
- In a large saucepan add olive oil, garlic and chili gently cook until garlic is translucent. Increase heat, add white wine and clams and put the lid on the saucepan and cook for 3-4 minutes. Take off lid, discard any unopened clams and toss through spaghetti and parsley.
- Season with salt and pepper and serve immediately. Enjoy!