Food writer Anastasia Miari has collected recipes from grandmothers across the Med for new her cookbook Mediterranea, here she shares Nonna Luisa’s recipe for clam pasta.
“Nonna Luisa is a proud Napoletana. She lives at the very heart of the city on the coastal road and waxes lyrical about the tomatoes she has sourced for the spaghetti alle vongole dish she’s cooking with me today. ‘This is from Vesuvius, I don’t just use any old tomato,’ she says, frowning, when I ask her if I might use Pomodorini in place of the pointy-ended tomatoes she adds to her vongole. When we are ready to add the clams to the dish, I realise that they’re still alive in their shells,” says Miari.
