Thread: Spaghetti con le vongole in bianco

"James Silverton" <[email protected]> wrote in message
news:i4ogj4$ls8$[email protected]..
> Hello All!
>
> Today, Earl Evleth on r.travel.europe waxed lyrical about spaghetti with
> clams as in the subject. It does not seem too difficult to make and I am
> going to try it. I wonder if anyone has any opinions as to whether some
> cherry tomatoes should be included since it is called "in bianco"?
> Opinions about tomatoes in the recipes on the 'net seem to be evenly
> divided.

Sorry, no tomatoes. White clam sauce is the classic in our house.

But then, we take our clam chowder white, too.

Felice

"James Silverton" <[email protected]> wrote in message
news:i4ogj4$ls8$[email protected]..
> Hello All!
>
> Today, Earl Evleth on r.travel.europe waxed lyrical about spaghetti with
> clams as in the subject. It does not seem too difficult to make and I am
> going to try it. I wonder if anyone has any opinions as to whether some
> cherry tomatoes should be included since it is called "in bianco"?
> Opinions about tomatoes in the recipes on the 'net seem to be evenly
> divided.
>
> --
>
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not
>
No, When we make clams or mussels with linguine we always use a white sauce
that does't compete with the clam. A majority of these dishes are with a
simple white sauce, coupled with sofrito and don't have tomato. I always use
a portion of cream and a portion of clam stock with this dish to enhance the
clam flavor. Of course there is a red clam chowder; there probably is a red
linguine

Kent

On 08/21/2010 05:25 AM, James Silverton wrote:
> Hello All!
>
> Today, Earl Evleth on r.travel.europe waxed lyrical about spaghetti with
> clams as in the subject. It does not seem too difficult to make and I am
> going to try it. I wonder if anyone has any opinions as to whether some
> cherry tomatoes should be included since it is called "in bianco"?
> Opinions about tomatoes in the recipes on the 'net seem to be evenly
> divided.
>

They're divided, because both ways are good. Wing it, James!

Serene

--
http://www.momfoodproject.com
New post: Follow Friday: Michael Procopio’s Food for the Thoughtless

Serene wrote on Sat, 21 Aug 2010 10:56:59 -0700:

> On 08/21/2010 05:25 AM, James Silverton wrote:
>> Hello All!
>>
>> Today, Earl Evleth on r.travel.europe waxed lyrical about
>> spaghetti with clams as in the subject. It does not seem too
>> difficult to make and I am going to try it. I wonder if
>> anyone has any opinions as to whether some cherry tomatoes
>> should be included since it is called "in bianco"? Opinions
>> about tomatoes in the recipes on the 'net seem to be
>> evenly divided.
>>
> They're divided, because both ways are good. Wing it, James!

We'll see what happens tonight! I'm going to use a few cherry tomatoes
and a crushed dried red pepper as called for in one recipe.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" <[email protected]> wrote in message
news:i4ogj4$ls8$[email protected]..
> Hello All!
>
> Today, Earl Evleth on r.travel.europe waxed lyrical about spaghetti with
> clams as in the subject. It does not seem too difficult to make and I am
> going to try it. I wonder if anyone has any opinions as to whether some
> cherry tomatoes should be included since it is called "in bianco"?
> Opinions about tomatoes in the recipes on the 'net seem to be evenly
> divided.
>
> --
>
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not

I've done it with cherry tomatoes and it makes a pretty presentation but
changes the taste of the dish as well. Not worse just different. I've been
meaning to try it with yellow tomatoes to see how that does. IMHO, the
cherry tomatoes was better when made with mussels over pasta.

Jon

"James Silverton" <[email protected]> wrote in message
news:i4p61e$cg9$[email protected]..
> Serene wrote on Sat, 21 Aug 2010 10:56:59 -0700:
>
>> On 08/21/2010 05:25 AM, James Silverton wrote:
>>>
>>> Today, Earl Evleth on r.travel.europe waxed lyrical about
>>> spaghetti with clams as in the subject. It does not seem too difficult
>>> to make and I am going to try it. I wonder if
>>> anyone has any opinions as to whether some cherry tomatoes
>>> should be included since it is called "in bianco"? Opinions
>>> about tomatoes in the recipes on the 'net seem to be
>>> evenly divided.
>>>
>> They're divided, because both ways are good. Wing it, James!

> We'll see what happens tonight! I'm going to use a few cherry tomatoes and
> a crushed dried red pepper as called for in one recipe.
>
> James Silverton

OK, you go right ahead, James. But you will burn in hell.

Felice

In article <i4ogj4$ls8$[email protected]>,
"James Silverton" <[email protected]> wrote:

> Hello All!
>
> Today, Earl Evleth on r.travel.europe waxed lyrical about spaghetti with
> clams as in the subject. It does not seem too difficult to make and I am
> going to try it. I wonder if anyone has any opinions as to whether some
> cherry tomatoes should be included since it is called "in bianco"?

No tomatoes in clam sauce. No parmesan either, I'm told.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On Sat, 21 Aug 2010 12:32:14 -0400, "Felice" <[email protected]>
wrote:

>
>"James Silverton" <[email protected]> wrote in message
>news:i4ogj4$ls8$[email protected]..
>> Hello All!
>>
>> Today, Earl Evleth on r.travel.europe waxed lyrical about spaghetti with
>> clams as in the subject. It does not seem too difficult to make and I am
>> going to try it. I wonder if anyone has any opinions as to whether some
>> cherry tomatoes should be included since it is called "in bianco"?
>> Opinions about tomatoes in the recipes on the 'net seem to be evenly
>> divided.
>
>Sorry, no tomatoes. White clam sauce is the classic in our house.

No spaghetti... linguinni.

James Silverton <[email protected]> wrote:

> I wonder if anyone has any opinions as to whether some
> cherry tomatoes should be included since it is called "in bianco"?
> Opinions about tomatoes in the recipes on the 'net seem to be evenly
> divided.

Indeed, "in bianco" means "senza pomodoro" in the context. Opinions
concerning such matters should be taken from the source, if possible.
Italian sources overwhelmingly omit tomatoes, but there are still some
that include them which is completely illogical.

Here is a brief discussion (in Italian) with a couple of recipes:

<http://www.portanapoli.com/Ita/Cucina/spaghetti-vongole.html>

The abridged English version includes just one recipe (with tomatoes),
but does explain that "in bianco" means "without tomatoes":

<http://www.portanapoli.com/Eng/Gastronomy/spaghetti-vongole.html>

Personally, I prefer the tomatoless version and, even if I were to make
the dish with tomatoes, I'd choose the appropriate name.

Victor

On Sat, 21 Aug 2010 08:25:09 -0400, James Silverton wrote:

> Hello All!
>
> Today, Earl Evleth on r.travel.europe waxed lyrical about spaghetti with
> clams as in the subject. It does not seem too difficult to make and I am
> going to try it. I wonder if anyone has any opinions as to whether some
> cherry tomatoes should be included since it is called "in bianco"?
> Opinions about tomatoes in the recipes on the 'net seem to be evenly
> divided.

You're worried about ruing the *name* of the dish? Make it however you
think you'll like it, IMO.

-sw

On Sat, 21 Aug 2010 15:10:56 -0400, Felice wrote:

> OK, you go right ahead, James. But you will burn in hell.

He and his household will be subject to Attack of the Killer Tomatoes.

-sw

On Aug 21, 8:25*am, "James Silverton" <not.jim.silver...@verizon.net>
wrote:
> Hello All!
>
> Today, Earl Evleth on r.travel.europe waxed lyrical about spaghetti with
> clams as in the subject. It does not seem too difficult to make and I am
> going to try it. I wonder if anyone has any opinions as to whether some
> cherry tomatoes should be included since it is called "in bianco"?
> Opinions about tomatoes in the recipes on the 'net seem to be evenly
> divided.


Skip the tomatoes and remember -go wild with the garlic.

Melba's wrote on Sat, 21 Aug 2010 14:31:28 -0500:

>> Hello All!
>>
>> Today, Earl Evleth on r.travel.europe waxed lyrical about
>> spaghetti with clams as in the subject. It does not seem too
>> difficult to make and I am going to try it. I wonder if
>> anyone has any opinions as to whether some cherry tomatoes
>> should be included since it is called "in bianco"?

> No tomatoes in clam sauce. No parmesan either, I'm told.

Thanks to everyone! Here's the recipe I used and it came out very well.
The cherry tomatoes don't add much color to the result and the only
difference from the original is that I used two crushed red peppers as
well.

Spaghetti e vongole (Spaghetti and clams)



http://www.portanapoli.com/Eng/Gastr...i-vongole.html





The spaghetti e vongole is one of the main dish of the Neapolitan
Christmas Eve dinner.







Ingredients (4-5 persons)

Fresh small clams in shells 500 gr. (1.1 pound),

Cherry tomatoes 200 gr. (0.44 pound).

Two dried red peppers (my addition based on other recipes)

Chopped garlic 2 cloves

Olive oil 1/4 cup

Salt 1/2 teaspoon

Chopped parsley 1/4 cup

Spaghetti 500 gr. (1.1 pound) (as alternative: vermicelli or linguine).





Procedure

1. Wash and keep the clams in salt water for half an hour before
cooking..

2. Cut each tomatoes into 2-3 pieces.

3. In a sauce pan over medium heat, saute garlic in oil until light
blond.

4. Add tomatoes, salt, half of parsley and two crushed red peppers. Stir
slowly and cook for 3-4 minutes.

5. Add drained clams, stir and cover till the clams are open (3-4
minutes). If the sauce is too dry add 1/4 cup boiling water from the
pasta pan.

6. Drain the spaghetti cooked al dente and put back into the same pasta
pan, pour on the clam juice from the sauce pan and stir for 1 minute
over medium heat (You can start to cook pasta, in the pan with boiling
water, when adding tomatoes to sauce pan).

7. Top each dish with clams and the rest of parsley and then serve.



To cook the recipe without tomatoes spring simply the step nr. 4



A dry cold white wine is the right accompaniment for the Spaghetti e
vongole






--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Kalmia wrote on Sat, 21 Aug 2010 14:59:45 -0700 (PDT):

> On Aug 21, 8:25 am, "James Silverton"
> <not.jim.silver...@verizon.net> wrote:
>> Hello All!
>>
>> Today, Earl Evleth on r.travel.europe waxed lyrical about
>> spaghetti with clams as in the subject. It does not seem too
>> difficult to make and I am going to try it. I wonder if
>> anyone has any opinions as to whether some cherry tomatoes
>> should be included since it is called "in bianco"? Opinions
>> about tomatoes in the recipes on the 'net seem to be
>> evenly divided.

My thanks to everyone for their comments. I made spaghetti con le
vongole (I believe it should really be "e vongole") last night and it
was very good. I included sliced cherry tomatoes and a crushed red
pepper but the color was not particularly red. Here's the recipe.

Spaghetti e vongole (Spaghetti and clams)



http://www.portanapoli.com/Eng/Gastr...i-vongole.html



This dish is for the Neapolitans a joyful emotion and a temptation for
the palate.

You can cook it with or without tomatoes. Probably you can divide the
Neapolitan people asking if they eat "Spaghetti e vongole in bianco"
(without tomatoes) or "Spaghetti e vongole col pomodorino" ( with cherry
tomatoes).







The spaghetti e vongole is one of the main dish of the Neapolitan
Christmas Eve dinner.







Ingredients (4-5 persons)

Fresh small clams in shells 500 gr. (1.1 pound),

Cherry tomatoes 200 gr. (0.44 pound).

Chopped garlic 2 cloves

Two crushed dried red peppers (Arbol. My addition based on other
recipes)

Olive oil 1/4 cup

Salt 1/2 teaspoon

Chopped parsley 1/4 cup

Spaghetti 500 gr. (1.1 pound) (as alternative: vermicelli or linguine).





Procedure

1. Wash and keep the clams in salt water for half an hour before
cooking..

2. Cut each tomatoes into 2-3 pieces.

3. In a sauce pan over medium heat, saute garlic in oil until light
blond.

4. Add tomatoes, salt, half of parsley and red peppers. Stir slowly and
cook for 3-4 minutes.

5. Add drained clams, stir and cover till the clams are open (3-4
minutes). If the sauce is too dry add 1/4 cup boiling water from the
pasta pan.

6. Drain the spaghetti cooked al dente and put back into the same pasta
pan, pour on the clam juice from the sauce pan and stir for 1 minute
over medium heat (You can start to cook pasta, in the pan with boiling
water, when adding tomatoes to sauce pan).

7. Top each dish with clams and the rest of parsley and then serve.



To cook the recipe without tomatoes spring simply the step nr. 4






--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat, 21 Aug 2010 12:32:14 -0400, Felice wrote:

> "James Silverton" <[email protected]> wrote in message
> news:i4ogj4$ls8$[email protected]..
>> Hello All!
>>
>> Today, Earl Evleth on r.travel.europe waxed lyrical about spaghetti with
>> clams as in the subject. It does not seem too difficult to make and I am
>> going to try it. I wonder if anyone has any opinions as to whether some
>> cherry tomatoes should be included since it is called "in bianco"?
>> Opinions about tomatoes in the recipes on the 'net seem to be evenly
>> divided.
>
> Sorry, no tomatoes. White clam sauce is the classic in our house.
>
> But then, we take our clam chowder white, too.
>
> Felice

you from southie?

your pal,
blake

On Sat, 21 Aug 2010 15:10:56 -0400, Felice wrote:

> "James Silverton" <[email protected]> wrote in message
> news:i4p61e$cg9$[email protected]..
>> Serene wrote on Sat, 21 Aug 2010 10:56:59 -0700:
>>
>>> On 08/21/2010 05:25 AM, James Silverton wrote:
>>>>
>>>> Today, Earl Evleth on r.travel.europe waxed lyrical about
>>>> spaghetti with clams as in the subject. It does not seem too difficult
>>>> to make and I am going to try it. I wonder if
>>>> anyone has any opinions as to whether some cherry tomatoes
>>>> should be included since it is called "in bianco"? Opinions
>>>> about tomatoes in the recipes on the 'net seem to be
>>>> evenly divided.
>>>>
>>> They're divided, because both ways are good. Wing it, James!
>
>> We'll see what happens tonight! I'm going to use a few cherry tomatoes and
>> a crushed dried red pepper as called for in one recipe.
>>
>> James Silverton
>
> OK, you go right ahead, James. But you will burn in hell.
>
> Felice

it's a good spot for it.

your pal,
rick

On Sat, 21 Aug 2010 08:25:09 -0400, "James Silverton"
<[email protected]> wrote:

> Hello All!
>
> Today, Earl Evleth on r.travel.europe waxed lyrical about spaghetti with
> clams as in the subject. It does not seem too difficult to make and I am
> going to try it. I wonder if anyone has any opinions as to whether some
> cherry tomatoes should be included since it is called "in bianco"?
> Opinions about tomatoes in the recipes on the 'net seem to be evenly
> divided.

I prefer my white sauce to be EVOO, which migrated from a blend of
EVOO and butter, wine and garlic (of course) and a bit of parsley for
color. That's the crux... additions to that (including cheese) are up
to you.

--

Carrot cake counts as a serving of vegetables.

On Sat, 21 Aug 2010 09:41:49 -0700, "Kent" <[email protected]> wrote:

> No, When we make clams or mussels with linguine we always use a white sauce
> that does't compete with the clam.

I don't make this, but I order it when it's a restaurant special...
mussels (which are less expensive than clams, so that's what they
offer) and calamari in a red sauce (made from scratch) over pasta.
It's very good.

--

Carrot cake counts as a serving of vegetables.

"blake murphy" <[email protected]> wrote in message
news:15o4794jpds79$.[email protected]..
> On Sat, 21 Aug 2010 12:32:14 -0400, Felice wrote:
>
>> "James Silverton" <[email protected]> wrote in message
>> news:i4ogj4$ls8$[email protected]..
>>> Hello All!
>>>
>>> Today, Earl Evleth on r.travel.europe waxed lyrical about spaghetti with
>>> clams as in the subject. It does not seem too difficult to make and I am
>>> going to try it. I wonder if anyone has any opinions as to whether some
>>> cherry tomatoes should be included since it is called "in bianco"?
>>> Opinions about tomatoes in the recipes on the 'net seem to be evenly
>>> divided.
>>
>> Sorry, no tomatoes. White clam sauce is the classic in our house.
>>
>> But then, we take our clam chowder white, too.
>>
>> Felice
>
> you from southie?
>
> your pal,
> blake

Oooh, nice one! So, right back atcha ...

Louise