<Alan> wrote:

> But, I've never known how it was really supposed to be made!

Here is a recipe from _Cucina Italiana_, compiled by Accademia Italiana
della Cucina. Translated on the fly. Just substitute linguine for
spaghetti.

Spaghetti alle vongole
Spaghetti with baby clams

350 g (12 ounces) spaghetti
600 g (1.3 pounds) fresh baby clams (or a small tin of baby clams in
their own juice)
3 tablespoons olive oil
2 garlic cloves
4 large, ripe tomatoes (or a 400 g/14 oz tin tomatoes)
1 small bunch parsley
salt and freshly ground pepper

Put the thoroughly cleaned clams in a pan with a bit of water over high
heat. Remove with a slotted spoon when the clams open. When they are
cool enough to handle, remove them from their shells. When any sand has
settled down, carefully strain the cooking liquid through a sieve lined
with cheesecloth.

Pass the tomatoes through a sieve. Finely mince the garlic and the
parsley and put them in a pan, together with the oil and the clam
cooking liquid or juice. Salt and reduce to the amount of a few
tablespoons. Add the tomatoes and let the sauce thicken over lively
fire. Sprinkle with pepper and add the clams. These shouldn't be
cooked, only heated, whether they are fresh or tinned. Cook spaghetti
in a lot of water and strain. Mix with the sauce in a pot and sprinkle
with parsley. (Parsley should be chopped just before using it, or it
will lose its aroma.) No cheese is served with this dish.

Victor

In article >,
says...
> > But, I've never known how it was really supposed to be made!
>
> Here is a recipe from _Cucina Italiana_, compiled by Accademia Italiana
> della Cucina. Translated on the fly. Just substitute linguine for
> spaghetti.
>
>

<snipped>

As much as I love recipes such as this one, the fact is that authentic
"pasta con vongole" cannot be made here (the US). The clams in the
Mediterranean are different and there's no way to duplicate that flavor.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

In article >,
Peter A > wrote:

> As much as I love recipes such as this one, the fact is that authentic
> "pasta con vongole" cannot be made here (the US). The clams in the
> Mediterranean are different and there's no way to duplicate that flavor.

Hmmmmm. I love spaghetti with clam sauce. You saying maybe I should
try to have some when I'm in Italy in a few weeks?
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com

<Alan> wrote:

> Well, now. I've never heard of clam linguini with tomatoes in it.
> As far as I know, it's one of those white Italian dishes!?!?!

Both versions, pasta alle vongole in bianco, as well as con la salsa di
pomodoro (or alternatively col pomodorino, i.e. with cherry tomatoes),
are equally popular in Italy. Also, various "alla marinara"
preparations contain both tomatoes and clams or some other seafood or
fish. (The American notion that there is such a thing as "marinara
sauce" which always contains tomatoes and never contains seafood is
nothing but a myth, as far as true Italian cuisine is concerned.)

Victor

Victor Sack wrote on 19 Oct 2006 in rec.food.cooking

> <Alan> wrote:
>
> > Well, now. I've never heard of clam linguini with tomatoes in it.
> > As far as I know, it's one of those white Italian dishes!?!?!
>
> Both versions, pasta alle vongole in bianco, as well as con la salsa di
> pomodoro (or alternatively col pomodorino, i.e. with cherry tomatoes),
> are equally popular in Italy. Also, various "alla marinara"
> preparations contain both tomatoes and clams or some other seafood or
> fish. (The American notion that there is such a thing as "marinara
> sauce" which always contains tomatoes and never contains seafood is
> nothing but a myth, as far as true Italian cuisine is concerned.)
>
> Victor
>

Clam sauces made with either fresh tomotoes or tomato paste are out
there...I've seen several.

Mr Libido Incognito wrote:

> Victor Sack wrote on 19 Oct 2006 in rec.food.cooking
>
> > <Alan> wrote:
> >
> > > Well, now. I've never heard of clam linguini with tomatoes in
> > > it. As far as I know, it's one of those white Italian dishes!?!?!
> >
> > Both versions, pasta alle vongole in bianco, as well as con la
> > salsa di pomodoro (or alternatively col pomodorino, i.e. with
> > cherry tomatoes), are equally popular in Italy. Also, various
> > "alla marinara" preparations contain both tomatoes and clams or
> > some other seafood or fish. (The American notion that there is
> > such a thing as "marinara sauce" which always contains tomatoes and
> > never contains seafood is nothing but a myth, as far as true
> > Italian cuisine is concerned.)
> >
> > Victor
> >
>
> Clam sauces made with either fresh tomotoes or tomato paste are out
> there...I've seen several.

Oh, I like red clam sauce. One recipe I had put a bit of anchovy in the
sauce too.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> Mr Libido Incognito wrote:
>
> > Victor Sack wrote on 19 Oct 2006 in rec.food.cooking
> >
> > > <Alan> wrote:
> > >
> > > > Well, now. I've never heard of clam linguini with tomatoes in
> > > > it. As far as I know, it's one of those white Italian dishes!?!?!
> > >
> > > Both versions, pasta alle vongole in bianco, as well as con la
> > > salsa di pomodoro (or alternatively col pomodorino, i.e. with
> > > cherry tomatoes), are equally popular in Italy. Also, various
> > > "alla marinara" preparations contain both tomatoes and clams or
> > > some other seafood or fish. (The American notion that there is
> > > such a thing as "marinara sauce" which always contains tomatoes and
> > > never contains seafood is nothing but a myth, as far as true
> > > Italian cuisine is concerned.)
> > >
> > > Victor
> > >
> >
> > Clam sauces made with either fresh tomotoes or tomato paste are out
> > there...I've seen several.
>
> Oh, I like red clam sauce.

Progresso...