Quick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish consisting of only two key ingredients: vongole clams and pasta. However, there is a heated debate considering secondary ingredients, primarily the tomatoes.
Purists adore the original dish, made without tomatoes, known as bianco version, while the others prefer a version with crushed tomatoes, or a version with a tomato sauce, known as spaghetti alle vongole con la salsa di pomodoro.
Similar issues arise regarding the addition or omission of peperoncino and pepper in the dish.
MOST ICONIC Spaghetti alle vongole
View moreMAIN INGREDIENTS
Capelonghe veneziane is a traditional Venetian way of preparing razor clams. The dish is made with a combination of razor clams (capelonghe or cannolicchi), olive oil, parsley, salt, and black pepper. The razor clams are washed, soaked in cold salted water in order to remove the sand, and then cooked in olive oil until they open.
When they open, the razor clams are removed from the pan, while the cooking juices are strained to remove leftover sand. The strained liquid is mixed with olive oil, pepper, and parsley, and the dressing is then poured over the razor clams before serving.
DATE MUSSELS ARE ENDANGERED AND COLLECTING THEM IS PROHIBITED
Linguine ai datteri is a traditional pasta dish originating from Puglia. The dish is usually made with a combination of linguine pasta, date mussels, dry white wine, garlic, olive oil, oregano, and parsley, while salt is only used for the pasta-cooking water.
Garlic is sautéed in olive oil, and mussels are added to the pan and cooked for a few minutes over high heat, with the lid covered. Next, the wine, oregano, and parsley are added to the pan, and the mixture is simmered for a few minutes. It's then tossed with cooked linguine and garnished with chopped parsley.
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