Talk:Spaghetti alle vongole

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Cream and white wine

Cream is quite alien to the spirit of Italian cooking, and, although it is used in some over-the-top dishes such as Fettucine Alfredo, it is never added to Spaghetti alle vongole. Nor is cheese is ever added to Italian clam sauces or to fish dishes in general, as the strong flavors is considered overwhelming for the delicate flavors of seafood. French cooking has no such compunctions and Italo-American recipes do add cream /and or cheese sometimes, but this is not considered authentic.

White wine, on the other hand, is a frequent ingredient of Italian recipes of all kinds, including Spaghetti with clam sauce. Mballen (talk) 14:50, 5 June 2013 (UTC)[reply]

Cheese: a no-no

Will look for reference about Italian avoidance of cheese and seafood and add to the article (saw one earlier today). Mballen (talk) 16:42, 5 June 2013 (UTC)[reply]

Fully agree, cheese should never be combined with shellfish, and I for one have never come across that combo in Italy, in any of the regional cuisines that I'm familiar with at least. Besides, I don't quite understand why so much emphasis is given in the 'regional variations' section to how Americans might cook this. DoubleGrazing (talk) 09:09, 16 March 2019 (UTC)[reply]

cheese a maybe

Above claim is too strong. A bit of parmesan (not much) is often added along with the parsley, just before serving. This is documented in Salt_Acid_Fat_Heat. Nosrat also points out that additional clams may be chopped and added to the sauce--indeed, I recently had exactly this or a very similar recipe at a good but not fancy Italian restaurant in West Lebanon, NH. — Preceding unsigned comment added by 64.223.236.243 (talk) 02:23, 29 November 2020 (UTC)[reply]