A classic Neapolitan dish continues to be a mainstay

Spaghetti alle vongole or clams with spaghetti are a must on Italian menus and can be spotted at American eateries as well. Although the decadent dish traces its roots to Old World Naples, clamming is a large part of NYC’s history.

“The settlers even called Ellis and Liberty islands “Little Oyster Island” and “Great Oyster Island” because of the sprawling oyster beds surrounding them,” reads an excerpt from “History on the Half-Shell: The Story of New York City and It’s Oysters” by Carmen Nigro of the New York Public Library. According to “The Big Oyster” by Mark Kurlansky, Delmonico’s restaurant in the Financial District popularized eating the mollusk on the half shell.

While the dish may seem fancy, it is surprisingly easy to make. However, getting them pristine requires lots of time and elbow grease to make sure those little granules of sand don’t disrupt your eating experience with an uninvited crunch.

A hard-bristled brush is ideal as it can get in the grooves of the clam shell. First soak the mollusks in cold saltwater and brush while running under an open faucet, placing them in a separate saltwater bowl once done. Keep the bivalves in the fridge while prepping the rest of your meal and when you’re ready to use them, dump the water and rinse them again.

Ingredients

(For 2 servings)

12 clams

½ lb. spaghetti

1 can of anchovies

1 large shallot

4 cloves of garlic

Fresh basil

1 lemon

3 tbsp of butter

¼ cup white wine

Olive oil

Directions

• Add a generous amount of salt to a pot and set to boil.
• Zest the lemon and set zest aside.
• Chiffonade a few basil leaves.
• Mince shallot, garlic cloves and four anchovy fillets.
• Coat the bottom of a large sauce pan with olive oil. Once hot, toss in minced shallot, garlic and anchovies, stirring constantly to avoid burning.
• Once slightly browned, toss in clams, butter, wine and cover.
• Add spaghetti to boiling water.
• As the clams steam, they will pop open and release their liquor into the pan. Add the juice of half a lemon and allow sauce to thicken. Add more butter if necessary.
• When the pasta becomes al dente, toss into the pan with the clams and add basil.
• Toss and serve. Garnish with fresh black pepper and some lemon zest.