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
Spaghetti alle vongole in Naples is made in bianco (without tomato), the pasta finished in the vongole veraci clam juices and white wine with garlic, chilli, flat-leaf parsley and a thread of olive oil, the sauce light and briny.
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.
Where to eat in Naples:
- La Cantinella
- Mimi alla Ferrovia
- Ristorante Caruso