Spaghetti alla vongole, Nonna’s way.
After two weeks of eating our way through Italy, this was the meal we kept talking about.
First she fried a generous amount to flavor the oil, removed some, then added more as she built her clam sauce. A few tomatoes (surprisingly) went in tooโjust enough to leave little flecks of flavor throughout the finished pasta.
Then came a detail of attention and care weโre still thinking about: she took roughly half the clams out of their shells and gave them a light chop, so youโd get some clam in every bite. The rest stayed in their shells.
As she finished cooking, Nonna talked about cooking with love and the pleasure of feeding other people. Then she served us, and we understood exactly what she meant.
We’re sharing this afternoon because it captured something we hope to bring into everyday life at Brami: good food, a warm home, and time to enjoy being together.
The final part of Cooking with Nonna. Lunch is served!
