Pâtes aux Palourdes
Pasta with clams.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Pasta with clams, or 'Pâtes aux Palourdes,' as it's sometimes known (influenced by French culinary terminology), likely originated along the Italian coast where fresh clams were readily available. Its simple yet flavorful nature aligns with Italian culinary traditions emphasizing fresh, local ingredients. The exact origins are difficult to pinpoint, but it evolved as a home-style dish, passed down through generations.
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Pâtes aux Palourdes is a quintessential coastal Italian dish, deeply connected to the maritime traditions and the abundance of seafood. It represents the simplicity and resourcefulness of Italian cuisine, highlighting fresh, seasonal ingredients.
Coastal Cuisine
This dish is a staple in coastal regions of Italy, where fresh seafood is a readily available and integral part of the local diet. It embodies the connection between the land and the sea.
Family Traditions
Often, the preparation of Pâtes aux Palourdes is a family affair, with generations sharing their own unique variations and techniques. It's a dish that evokes feelings of home and comfort.
Celebration of Freshness
The emphasis on using the freshest clams possible highlights the Italian appreciation for seasonal ingredients and the belief that simple preparations best showcase natural flavors.
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The dominant flavor profile of Pâtes aux Palourdes is briny and oceanic, balanced with garlic, olive oil, and a touch of chili. The pasta itself provides a neutral base, allowing the clam's natural sweetness and saltiness to shine.
The primary flavor comes from the clams themselves, which release a flavorful liquor as they cook. Garlic provides a pungent aromatic base, while olive oil adds richness and smoothness. A pinch of red pepper flakes introduces a subtle heat that complements the other flavors. White wine, often added during cooking, contributes acidity and depth. Parsley provides a fresh, herbaceous finish.
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Clam Selection
Use fresh, live clams. They should be tightly closed or close quickly when tapped. Discard any that are open or have cracked shells before cooking.
Sand Removal
Soak the clams in cold, salted water for at least 20 minutes before cooking to allow them to purge any sand. Change the water several times.
Pasta Water
Reserve some of the pasta cooking water before draining. This starchy water can be used to emulsify the sauce and create a creamier texture.
Don't Overcook
Cook the pasta al dente. The clams only need to be cooked until they open; overcooking will make them tough and rubbery.
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