{"id":1321,"date":"2022-07-08T14:36:06","date_gmt":"2022-07-08T14:36:06","guid":{"rendered":"https:\/\/www.thecookaway.com\/blog\/?p=1321"},"modified":"2022-07-08T14:36:06","modified_gmt":"2022-07-08T14:36:06","slug":"italian-recipe-spaghetti-alla-vongole","status":"publish","type":"post","link":"https:\/\/www.thecookaway.com\/blog\/italian-recipe-spaghetti-alla-vongole\/","title":{"rendered":"Cook Spaghetti alla Vongole like a Neapolitan"},"content":{"rendered":"\n

In Italy, simple, quality ingredients are at the heart of cooking incredibly flavourful dishes. A recipe that champions this style of cooking is MasterChef Finalist Sara Danesin’s favourite, Spaghetti alle Vongole from Naples<\/em>.<\/em><\/h4>\n\n\n\n
\"Spaghetti<\/a>
Spaghetti alla Vongole by Cookaway Chef Sara Danesin<\/figcaption><\/figure><\/div>\n\n\n\n

The seafood pasta dish originated in Naples, where it\u2019s known as \u2018pasta e vongole\u2019 or, in Neapolitan dialect, \u2018vermecielle cu \u2018e vongole\u2019. According to MasterChef Finalist and Italian Cookaway Chef<\/a> Sara Danesin, there are \u2018actually three ways to prepare spaghetti alle Vongole, and, as with everything related to food, each faction is a fierce supporter of its own version\u2019. Apparently, the cause of this dispute is tomato: should you use it or not? Some claim Spaghetti alle Vongole should be strictly \u2018in bianco\u2019 (no tomato at all); others say they should be dressed in tomato sauce; others still maintain that you should only add a handful of fresh cherry tomatoes. There\u2019s no definitive answer to who\u2019s right.<\/p>\n\n\n\n

Whatever way you decide to cook it, if you invest in quality ingredients and follow Sara\u2019s<\/a> recipe you won\u2019t be disappointed.<\/p>\n\n\n\n

Ingredients<\/strong><\/u><\/h2>\n\n\n\n