Spaghetti Alle Vongole Napoletana appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Spaghetti alle Vongole · Naples
Naples' in bianco vongole: spaghetti finished in vongole veraci clam juices and white wine with garlic, chilli, parsley and olive oil, the sauce light, briny and free of tomato.
Clams have been harvested in the Gulf of Naples and the Pozzuoli coast since the Roman era; the pairing with pasta became codified in Neapolitan cucina di mare in the 19th century. Naples insists on the in bianco version without tomato; Rome's version with tomato is a separate preparation. The canonical Naples rooms for the dish today are La Cantinella on the Lungomare and Mimi alla Ferrovia near the central station.
Where to eat in Naples:
- La Cantinella
- Mimi alla Ferrovia
- Ristorante Caruso