Who has never heard of spaghetti with vongole (clams)? It is a classic in the Italian cuisine and if you like shellfish this is just the top of tops.
I used to choose this dish many times in restaurants until I began to make my own at home. It just gets too expensive eating out and above all, homemade will always taste best.
I am back in Italy to spend the summer here, so I make the most of all the local food I can find.
The clams I have used to make this dish are called "veraci" and they are local from the Adriatic sea. They are well known for their tender meat and delicate flavour.
It is another very typical dish of all over Italy to be enjoyed with a glass of white wine. I would pair this with a good Pinot Grigio.
When you have finished your pasta you can soak the juice of the clams into some white crusty bread and clean the plate up with it, that's called "scarpetta" or little shoe.
The cherry tomatoes come from my mum's garden and they taste wonderful as they are in season now. So different to tomatoes bought from supermarkets during the winter months! Eating seasonally is always best.
- Prep Time : 20 minutes
- Cook Time : 25 minutes