in the kitchen with: casey barber’s drunken spaghetti with clams – Design*Sponge

I was never interested in spaghetti alle vongole (spaghetti with clams) until I stayed in Naples for a week for work and ate dinner by myself. Without the influence of friends’ orders, I let the waiter bring me his choice from the menu. Maybe because I was an obvious tourist or maybe because it’s one of the things you have to eat when you go to Naples (along with pizza and sfogliatelle, and a few other really good things), spaghetti alle vongole is what he brought. It was absolutely perfect. The right degree of spiciness, perfect al dente spaghetti — perfect everything. Though Romans do it well, too, the Naples dish conquered my palate. This week, Casey Barber, recipe developer and editor of Good.Food.Stories., shares her own recipe for Drunken Spaghetti with Clams, an equally tasty variation on the theme. If you are curious about cooking seafood and need a go-to guide, I highly recommend the book Fish by Mitch Tonks, which not only has the names of fish in four languages (great for me here in Italy!) but also notes the buying season and includes great recipes. More about Casey and her recipe after the jump.  — Kristina


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