![]() Spaghettoni, which is a little thicker than standard spaghetti, is the most classic variety to serve with clams, along with standard spaghetti and linguine. ![]() Vongole veraci are available all year round. ![]() When bound tightly in their net, the clams will keep in the fridge – but don't store them for more than two days. Buy them alive with the shells that are closed or that close to the touch. Use vongole veraci, which literally means “true clams.” In Italy, the best come from the upper Adriatic, where there's a concentration of clam farms. If you're already well versed in this recipe, here are some tips for ingredient selection that will take it to new heights, followed by a recipe – if you're a newbie, go ahead and give it a whirl. It combines just a few ingredients to make for a comforting, gratifying repast.īut for all of its simplicity, spaghetti with clam sauce is easy to botch – it all comes down to the ingredients. Spaghetti with clam sauce – or any long pasta with clam sauce for that matter – is a dish that's just as popular across the pond as it is on the peninsula.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |