Spaghetti alle Vongole (ボンゴレスパゲッティ , ボンゴレビアンコ) is an Italian classic Clam Pasta dish. It’s a light yet flavorful pasta infused with garlic, briny clams, white wine, and chili flakes.
Clam Pasta In Japan
You may wonder why I’m sharing an Italian recipe as I mostly share Japanese recipes here on my blog. The reason is quite simple. Although this dish is an Italian classic, it’s also one of the well-known and most popular pasta dishes Japanese people enjoy at Italian or pasta restaurants (パスタ屋さん), along with Spaghetti Bolognaise (ボロネーゼ), Carbonala (カルボナーラ), and Aglio olio e peperoncino (ペペロンチーノ). If you have visited Japan, you’ve seen firsthand how popular Italian cuisine is over there, especially pasta! Several Italian readers who had visited Japan told me that they feel Japan has some of the best Italian restaurants outside of Italy.
How to De-Grit Clams
Getting the sand out of the clams is one of the most important parts of this recipe. No one wants to eat gritty clams and ruin the meal, right? My saltwater method is a very common technique in Japan. I thought it’s a universal method until someone told me Americans use cornmeal (Interesting! How do you de-grit clams in your country?). Whatever method you use, make sure to do this process right. If you want to follow my method, you can find the tutorial here. It’s a slightly lengthy process, but it’s easy to follow and you will be pleasantly surprised how well your clams purges the sands with this method! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: This post was originally published on Jun 5, 2013.
