← Back to Search Results
sauteeing Italian, Sorrento
Spaghetti with Clam Sauce and Fresh Tomato

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Spaghetti alla Vongole col Pomodoro

Is there any dish more reminiscent than this of the proverbial Italian repast, eaten by moonlight at some romantic seaside spot—say, Amalfi or Sorrento? It was not until I took my first trip to southern Italy that I knew what this dish should really taste like, and perhaps it was the grip of love that made it so indescribably beguiling. But even in my New York kitchen, there is a certain magic in this dish, and I cook it regularly.

Yield: 4 servings

Ingredients

  • 3 dozen littleneck clams
  • 1/3 cup extra virgin olive oil
  • 4 large cloves garlic, chopped
  • 4 tablespoons chopped fresh Italian parsley leaves
  • 3 large ripe tomatoes, peeled, seeded, and chopped
  • ½ cup clam juice or dry white wine
  • Salt and freshly milled black pepper to taste
  • 1½ tablespoons salt, for cooking pasta
  • 1 pound spaghetti or thin linguine
  • Italian or French bread, for the table

Directions

If possible, several hours before cooking clams, place them in a bowl with cold water and a handful of flour or cornmeal so that they can purge themselves. Refrigerate. Scrub clams well before using.

In a large skillet over medium-low heat, combine oil, garlic, and parsley, and cook until garlic softens. Add tomatoes and allow to simmer 2 to 3 minutes. Add clam juice or wine and simmer gently 3 to 4 minutes. Add scrubbed clams, cover tightly, and steam over medium heat until clams open. Add salt and pepper to taste.

Meanwhile, bring 4 to 5 quarts water to a rapid boil. Add the 1½ tablespoons salt and pasta. Stir immediately and continue to stir frequently to prevent strands from sticking together. Cook until pasta is al dente. Drain and immediately add pasta to clam sauce in skillet; toss. Serve immediately.

Do not add grated cheese (grated cheese should never be added to seafood sauces). Pass Italian or French bread at the table for soaking up clam sauce left in plates—not a drop should go to waste!


© 1991 Julia della Croce

Note from Cookstr's Editors

Nutritional information is based on using clam broth, 1/8 teaspoon of added salt per serving, and does not include Italian or French bread, for the table.

 

Nutritional Information

Nutrients per serving (% daily value)

648kcal (32%)
73mg (7%)
30mg (50%)
120mcg RAE (4%)
809mg
84mg
23g
7g
5g
92g
18mg (6%)
672mg (28%)
3g (15%)
21g (32%)
12mg (64%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
cooking-for-friends Cooking for Friends
by Gordon Ramsay
west-coast-cooking West Coast Cooking
by Greg Atkinson
good-to-the-grain Good to the Grain
by Kim Boyce
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
desserts-4-today Desserts 4 Today
by Abby Dodge
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?