| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| spaghetti alle vongole spaghetti with clams ingredients: 1 pound spaghetti 4 dozen manila clams 4 garlic cloves 2 tablespoons dry white wine 1 teaspoon dried oregano 1/4 cup chopped parsley 1/2 cup extra virgin olive oil sea salt peperoncino (optional) or ground black pepper (optional) |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Bring a large pot of salted water to boil, then add the spaghetti, and stir frequently. In a large, deep pan, cook the garlic in the olive oil over medium heat and cook until lightly translucent, then add the clams, white wine, oregano and if desired, add the peperoncino. Cover the pan and simmer over low heat, stirring occasionally to ensure the clams cook evenly. Once all the clams open and release their juices, immediately remove from heat and salt to taste. When the spaghetti is al dente, strain and place in a large bowl, then pour the clams and juices over the pasta, add the chopped parsley, and if desired, ground black pepper. Serve immediately. |
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| Renato Guttuso |