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Venice
The Palace by the Lagoon, Venice has forged a culinary tradition shaped by water, history and travel.
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| SPAGHETTI WITH CLAMS - Spaghetti alle vongole |
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Clams abound in the depths of the Venetian waters. An inspiration for this simple, yet tasty, recipe. |
INGREDIENTS: |
For 4 persons:
500 g - Spaghetti
1 kg of clams or 'vongoles'
500 g - Tomatoes
1 glass white wine
1 glass olive oil
1 clove of garlic
1/2 bouquet of parsley
Salt and pepper |
DEVARATION: |
Carefully wash the clams under running water to remove any sand or grit. Heat the olive oil in a sauté pan and throw in half a clove of garlic and the clams.
Once the clams have opened, add the chopped parsley, shake and remove from the stove.
For more elegant presentation and a more even sauce, remove the clams from their shells one at a time.
In a second pan, heat a soup spoon of olive oil, the rest of the garlic and the tomatoes, which should have already been pealed and crushed. Cover and leave to cook over a low heat for 40 min. Season.
Once the tomatoes have melted, add a little of the water from the clams and some white wine. Leave to cook for another 15 minutes before removing the cover to reduce the sauce.
Cook the spaghetti in a pan of boiling, salted water, making sure they remain 'al-denté'. When cooked, drain the pasta and serve with the clams and tomatoes.
How to make this recipe even more special?
Venetians prefer to serve clams with Bigoli – a pasta form typical of the region, like thick spaghetti, easily identifiable by its darker colour. This wholemeal flour and egg pasta gives a more authentic taste - verging on the rustic - which blends perfectly with the smokiness of the clams. |
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