Mediterranean Diet and Culture
in Tuscany and Umbria, Italy
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Spaghetti alle Vongole

5/28/2016

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Picture
Serves 4

Ingredients
  • 6 tablespoons olive oil, divided
  • 2 cloves garlic, peeled and minced
  • 2 small peperoncini (hot peppers), diced
  • 7 medium tomatoes, chopped
  • 1 teaspoon salt, or to taste
  • 1 pound clams in shells (about 2 cups)
  • 1 tablespoon parsley, chopped
  • 12 ounces pasta
 
Directions
  • Place a large pan on the stove on high heat.
  • Add 2 tablespoons olive oil, half of the minced garlic, half of the diced pepper, and the tomatoes. Salt to taste and stir. Lower the heat to medium, cover the pan, and cook for 30 minutes stirring occasionally.
  • To make the pasta, fill a large pot with water, add 1 teaspoon salt (or to taste) and bring to a boil. Add pasta and cook al dente. Drain pasta and return to the pot.
  • In a pan over high heat add 4 tablespoons olive oil and the remaining garlic and pepper. Cook until it sizzles. Add the clams, cover, and reduce to medium heat. Turn off the heat after all the clams have opened.
  • Add the clams to the tomato sauce. Add parsley and carefully mix together. Pour the sauce into the pot with the warmed pasta. Gently mix and serve.
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    Buon Appetito!

    We hope you will enjoy these recipes and perhaps incorporate them into your own wonderful cuisine. We extend our deepest thanks to chefs Rosa Di Donna and Rossella Vasta for sharing their family recipes and teaching us the secrets to making wonderful Umbrian and Italian food. Also, many thanks to Paola, Anna, Ivan and Bebe for their valued support in helping to make all of this happen. None of this would have been possible without the language translations of Catia Melani, who made everything a joy to learn with her love of Italian, English, culture, and of course, Mediterranean food. Buon Appetito!

    Kudos to the UNF students for taking notes and documenting the recipes, and converting them to U.S. measures.

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