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!!!

By: linda

linda — Tue, 09 May 2006 00:27:49 +0000

Enjoy the rest of your holidays and thank you so much for leaving us readers grist for the mill,we certainly appreciate it. Keep safe and we look forward to hearing and reading about your travels and discoveries.

By: mae

mae — Mon, 08 May 2006 23:01:43 +0000

Wow! This looks heavenly. I must try this. It looks so similar to a spaghetti mama lucia that i have at least once a week for lunch – the recipe is so similar too. I must find some clams. pronto.

Delicious.

By: Marketman

Marketman — Mon, 08 May 2006 13:44:56 +0000

Mila, the flour just fools the clams into thinking there is stuff in the water so they spit out whatever they take in…kinda hard to fool an already filthy clam though! Doesn’t affect the flavor at all. Hchie, yes, very fresh clams can be kept in the fridge in cold water for up to a day…you will know when they die as the clam shells open and then they are useless. In the U.S., we used to keep clams in a bowl without water and just covered with a really wet kitchen towel. The same treatment works for live lobsters. And no, I haven’t tried this with bottled or canned clams yet nor with cream…

By: Hchie

Hchie — Mon, 08 May 2006 09:04:45 +0000

How long can fresh clams keep? Is it safe to put it in the fridge for 24 hours?

By: Mila

Mila — Mon, 08 May 2006 08:54:24 +0000

I don’t suppose you’ve tried to substitute canned clams for the clam meat part of the dish? Changing the water 25x! What does adding the flour to trick them do to the flavor?