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Spaghetti alle vongole

Spaghetti alle vongole

In Italy, exact recipes for spaghetti alle vongole vary from region to region and even from restaurant to restaurant. Some will add chilli, dried or fresh, and occasionally you will see tomatoes added, although many people prefer the purist version with no tomatoes and just a hint of dried chilli. You could also use cockles, mussels or razor clams in this dish or, for a last-minute store cupboard treat, canned clams work really well. Look for the Italian brands actually sold as vongole. There are many types of vongole found all over the world. Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders.