Vongola

Also known as arsella in Liguria and Tuscany, clams are small molluscs which are popularly used to make a sauce for spaghetti or linguine. They are very popular all over Italy, but especially in Naples and along the Amalfi and Adriatic coasts, where special machines are used to comb the sandy sea beds in search of them.

There are two main different types, the gialla and the larger vongola verace or carpet shell clam, the latter much sought-after for its better flavour and occasionally eaten raw like oysters. The tellina or wedge shell is said to be the best for soup.