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Built on nothing but the briny flavor of clams — a simple pasta from the fishing towns of the Bay of Naples.
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A staple of coastal fishing towns in Campania, the southern Italian region that includes Naples. Clams are opened in garlic- and chili-infused olive oil, letting the briny liquid released from the shells become the sauce itself, tossed with pasta. In Naples, the white-wine version, "vongole in bianco," is the standard, while tomato-based "vongole rosso" is considered a regional variation elsewhere. True to the Italian rule of never pairing cheese with seafood, no grated cheese ever touches this dish.
Crush the garlic; seed the chili.
Heat olive oil, garlic, and chili in a pan over low heat until fragrant.
Add the clams, pour in the white wine, cover, and steam over medium heat until the shells open.
Boil the spaghetti in well-salted water.
Add the cooked pasta to the clam pan along with a little pasta water, tossing quickly to combine.
Finish with chopped parsley. No grated cheese — that's tradition.