Spaghetti alle vongole

Spaghetti alle vongole (Italian for " spaghetti with clams " ) are a common throughout Italy and especially in the coastal regions pasta dish.

To prepare fresh, smaller clams are cleaned and cooked with white wine, olive oil, garlic, parsley and possibly tomatoes until the shells have opened. Mussels that remain closed are discarded. The soup is seasoned with pepper or hot chillies, salt is usually not necessary. The finished shells are one in the meantime al dente cooked spaghetti, the court can draw short and wears it immediately, usually with the shells.

The common variant without tomatoes is also called spaghetti alle vongole in bianco.

On the sandy beaches of the Adriatic are found abundant small clams, which are often collected and then be used for this dish. Large amounts of the lagoon of Venice are handled at the fish market in Chioggia and exported from there to Germany.