Spaghetti with Clams

Spaghetti alle vongole is one of those dishes in Italy that transcends regional boundaries. While Pasta alla Norma  is undeniably Sicilian or Cacio e Pepe is classically Roman, you find spaghetti with clams eaten with gusto in just about every Italian region, especially on Fridays when Catholic tradition once required people to eat fish instead of meat. You’ll generally find spaghetti with clams made in bianco, that is, without tomato sauce, although it’s quite common around Naples to add a small handful of date or cherry tomatoes to the sauce in the peak of summer season for a little color and flavor.