Spaghetti alle Vongole

Spaghetti alle Vongole is the definitive Neapolitan seafood pasta, more consumed along the Campania coast than any other pasta dish, with two rival versions—bianco (white) and rosso (red). The bianco version is 25% lighter in total fat than the typical clam pasta because it skips tomatoes and relies solely on clam cooking liquid for salinity. Unlike #7 Orecchiette con Cime di Rapa, which ties bitterness to anchovy umami, this dish achieves its briny depth from a simpler three-ingredient base: garlic, olive oil, and parsley. In a 100-gram serving, you get about 350 calories and 15 grams of protein, with the bianco version reducing sodium by 10% compared to the rosso.