Pasta by Carlo Middione

Author:Carlo Middione
Language: eng
Format: mobi, epub
ISBN: 9781607744528
Publisher: Ten Speed Press
Published: 2012-05-23T07:00:00+00:00

SPAGHETTI ALLA VIAREGGINA

SPAGHETTI WITH CLAMS AND TOMATO serves 4 to 6

This very popular dish from Viareggio in Tuscany is equally at home in Rome, Naples, and Sicily. Even people who do not ordinarily care much for clams will eat this recipe with gusto. SUGGESTED WINES: PINOT GRIGIO OR VERDICCHIO

3 pounds small clams in their shells, or 2 (7-ounce) cans chopped clams in their juice

⅓ cup extra virgin olive oil

3 large cloves garlic, finely chopped

⅓ cup dry white wine

1 pound fresh tomatoes, cored, peeled, and chopped, or 1 (14-ounce) can tomatoes, chopped, including juice (about 2 cups)

Sea salt and plenty of freshly ground black pepper

Generous pinch of red pepper flakes

12 ounces dried spaghetti or linguine

⅓ cup chopped fresh Italian parsley

Wash the clams’ shells well, scrubbing them with a brush to remove the sand and debris. Put the oil and garlic in a large, heavy skillet over medium heat. Brown the garlic well, but do not burn, 1 to 2 minutes. Add the wine, tomatoes, and clams in their shells. Taste for salt and add more as needed. Cook over high heat for 2 minutes. Add the black pepper and red pepper flakes and cook until the clams are open and the sauce is slightly thickened. Do not overcook the clams. (Alternatively, if using canned clams, add them with their juices when you add the black pepper and pepper flakes. Cook for 3 to 4 minutes, until heated through.)

Have a heated serving bowl ready. Cook the spaghetti al dente, and drain well. Place the pasta in the serving bowl. Add half the sauce and mix well. Top with the remaining sauce, sprinkle on the parsley, and serve. Please, no cheese with this dish.

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