Naples Illustrated


inguine alle vongole is one of the most recognizable and classic Ital. “It’s one of the most popular items at the restaurant, so we rotate it in and out of the menu with different variations, sometimes changing the pasta or adding pancetta, chorizo, breadcrumbs, or pecorino cheese.” The prepara - tion starts with olive oil, garlic, white wine, and a pinch of pepperon - cini, along with the juices from the clams as they cook and open. “I use Manila clams because they’re the perfect size and open quickly,” Betulia explains. “At the end, we add some house-made clam broth to intensify the flavor.” ()

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