Simple yet satisfying, few things compare to Spaghetti with Clams. A dish that’s taste takes me to the gorgeous alfresco veranda perched above the sea in Porto Ercole at the iconic Hotel Pellicano. One of my favorite places to enjoy this light yet flavorful pasta. The clams are much smaller in Italy, and I find using Littleneck Clams is a suitable substitution. I like to add some tomatoes for color, but in “bianco,” white/plain, is also amazing! I like to pair this pasta dish with a crisp, high acidity wine like Valente Emozione No.1 100% Montonico from Abruzzo.
See ingredients, directions and pairings.
1 pound Spaghetti
2 pounds Littleneck Clams, per person
4 tablespoons EVOO
3 Garlic Cloves, minced
1 cup Cherry Tomatoes
1/2 cup White Wine
Big Pinch of Peperoncino
Handful of Italian Parsley, chopped roughly