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.
La Cantinella in Naples' Santa Lucia waterfront has run the classic seafood carte since 1971, with the Bay of Naples view, spaghetti alle vongole and crudo.
OrderSpaghetti con le vongole, crudo di mare, risotto alla pescatora.
TipClosed Sunday. Book three weeks ahead via the website. Bay-view terrace tables go first.
Ristorante Caruso on Via Partenope in Naples sits on the rooftop of the Grand Hotel Vesuvio over Castel dell'Ovo, with a classic seafood carte that pairs.
OrderLinguine all'astice with Bay-view service, spaghetti alle vongole veraci.
TipBook a fortnight ahead; the rooftop terrace tables face the Castel dell'Ovo. Jacket suggested for the dining room.
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