Spaghetti alle Vongole
Stronghold of the Neapolitan cuisine, spaghetti with clams (locally known as vermicelli with clams) are a delicious main course that can whet your appetite satisfying the palates of even the most demanding and refined. Easily prepared, spaghetti with clams can be made with noodles, spaghetti or linguine and then be cooked al dente, passed in the frying pan into the sauce of clams, and finally finished with freshly chopped parsley. In all, the addition of tomatoes, cooked and a bit 'faded, can make the dish even more appealing and tasty, as well as the use of black pepper can enhance the fragrance of the dish. Note that, traditionally, the preparation of the original real spaghetti with clams includes the use of clams, not to be confused with clams Filipino, especially in the markets of Northern Italy, are known precisely true. Spread throughout the world, with local variations, are a dish to try for those who went on a visit to Naples.
After thoroughly washed clams, put them in a large pan with a tablespoon of olive oil, cover and sauté, over high heat. Within minutes the clams open. Remove them from their shells, keeping the water made in cooking. Heat up another pan with ½ cup of olive oil and a clove of crushed garlic, when garlic is browned, remove and pour the tomatoes peeled, freed from the seeds and cut into pieces, season with salt. Add the clam water, filtered through a fine gauze, and cook for about ten minutes. Meanwhile cook the spaghetti in salted water until al dente and drain. At the last moment, put the clams in the sauce, bring to a boil again and only spaghetti. Finish with chopped parsley and freshly ground pepper. Variation: spaghetti with clams can be prepared also in white. In this case, open the clams, filter water and store. In a fry pan, one-half cup of oil, two cloves of garlic, removing the garlic add the clams and their liquid, give one boil and spaghetti, finishing with chopped parsley and pepper. Purge the clams in salt water 3 hours