Among the debates that divide Campania (and not) more than anything else, there is one that certainly stands out among all, and could only relate to the timeless spaghetti with clams.

Friendships of a lifetime are put at risk because of a tomato that hides between one spaghetti and another. There are those who cannot admit it and those who cannot do without sully the recipe, but be careful: there are more shades of red. Some color the spaghetti with clams with two cherry tomatoes here and there, while others prepare a real one tomato sauce.

Are spaghetti with clams made with or without tomato?

Of course, it can all be traced back to a question of personal tastes, but we decided to go deeper: we asked to Giovanni Rota, our chef a The Italian Cuisine School, to analyze this dish together with us to understand if, how and when to add the tomato.

Everything starts from plate structure, in which each ingredient does its part: we have a tendency to sweet of the pasta, the Seasonings of clams, thearoma parsley andacidity some wine. In this team, the tomato has the same mission as wine, that is to give complexity to the dish, dampening the flavor with the acidity and adding aroma. At this point, the addition of tomato is not purely "fundamental" for the success of the dish, but remains a matter of taste and tradition.

Tomato in spaghetti with clams: how and when

So, spaghetti with clams in white or red? There is no right or wrong answer, but one rule there is. This is the moment to add the tomato: whether it is a San Marzano or a Pomodorino del Piennolo, better not to add it from the beginning. To prepare a dish of spaghetti with clams in a workmanlike manner, the cooking of the pasta in water should be stopped halfway or 2/3 of the time, and then continue in the pan in the liquid of the clams, obtaining the famous cream. If the tomato were present immediately, it would slow down the risottatura of the pasta, making it more difficult for spaghetti to absorb the liquid of the clams.

The ideal would be to blanch the San Marzano tomato for a few seconds in boiling water, stop cooking on ice, peel it, remove the seeds and add it in pieces in the last two minutes of freezing. In this way, you will slightly tease the palate, or simply give the dish a little more color, finding the tomato from time to time between a forkful and the other. The tomato can also be cooked separately, with a quick stir-fry, and then add to the pan. If, on the other hand, you want a stronger and more tied tomato flavor, you can insert, always at the end of the risotto, a few spoonfuls of tomato sauce.

All that remains is to make sure that the guests are all in agreement … but be careful not to quarrel with those who ask for the Parmesan.