Spaghetti alle vongole
Spaghetti alle vongole [spaˈɡetti alle ˈvoŋɡole] ( Italian for “spaghetti with clams”) is a pasta dish that is widespread throughout Italy , especially in the coastal regions .
For preparation, fresh, smaller clams are cleaned and cooked with white wine , olive oil , garlic , parsley and possibly tomatoes until the shells have opened. It is seasoned with pepper or hot peperoncini , salt is usually not necessary. The spaghetti , which has meanwhile been cooked al dente, is added to the finished mussels, left to steep for a moment and then applied immediately, usually with the mussel shells. The variant without tomatoes is also called spaghetti alle vongole in bianco .
On the sandy beaches of the Adriatic, there are plenty of small clams that are collected and used for this dish. Large quantities from the Venice lagoon are handled at the fish market in Chioggia and exported from there .
