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X Italian Pasta Dishes
Spaghettini Zingarella/Spaghetti with White Clam Sauce (using olive oil, garlic, oregano, parsley and basil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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1 pound spaghettini, cooked and drained

36 small hard shell clams
1/4 cup olive oil
4 whole cloves garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon oregano
2 tablespoons minced parsley
1/4 teaspoon basil


Scrub the claims and rinse under cold running water until water runs clear.

Heat the oil in a saucepan; brown the garlic cloves in it, then discard.

Add the clams, pepper, oregano, parsley and basil.

Cover the pan and cook over low heat 10 minutes.

Remove from the heat and let stand 5 minutes before pouring over the hot, drained spaghettini.

Serves: 4-6.


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org....Image -- Claude Monet: Les rochers de Belle Ile, 1886.

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