Comments on: Spaghetti a la Vongole / Spaghetti with Clams

By: edee

edee — Tue, 09 May 2006 10:37:50 +0000

i’ll try this the next time we go and pick them at the beach, plus some mussels :)

By: goodtimer

goodtimer — Tue, 09 May 2006 09:37:26 +0000

Hi! I think I mentioned in a previous post that I had the best vongole pasta in Florence. I just can’t remember which restaurant we went to, basta it’s in a square with tiangges and cafes around it, with most restaurant owners hawking outside. I must say being my first and only trip to Europe and in a tour cramming everything in 10 days, everything came by in a haze. It was just the food and flavors that created memories (well, ok, the museums left a mark as I had just read the da Vinci Code and was fascinated with actually seeing all those artworks). The picture above succeeded in bringing back fond memories but left me drooling!

By: Marketman

Marketman — Tue, 09 May 2006 06:36:24 +0000

trish, yes, lots of chopped flat leaf or Italian parsley really makes this dish brighter…I had a shortage of it when I took these photos above. A nice dry Italian wine might be nice…I would rather send you to a wine store for recommendations as I am not great with wine… linda, thanks for continuing to visit…it’s funny how some other regualr readers tuned off for a week or two then send private emails that say “Ay, you had posts lined up pala!” heehee. Mae, where you live, I bet the clams are wickedly good…

By: trishlovesbread

trishlovesbread — Tue, 09 May 2006 02:54:18 +0000

Is that chopped parsley in the pictures? Also, aside from Chardonnay, (which is what I usually have on hand), what other white wines would go with this dish?

By: mojitodrinker

mojitodrinker — Tue, 09 May 2006 02:38:29 +0000

this looks great!!!