Spaghetti alle Vongole
Spaghetti with clams, garlic, olive oil, and parsley.
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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Mancuso - Primi Piatti
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Spaghetti alle Vongole's roots are deeply intertwined with the coastal regions of Italy, particularly Campania (Naples) and Venice. Its simplicity reflects the availability of fresh seafood and the resourcefulness of cooks who created flavorful dishes with minimal ingredients. The dish likely evolved over centuries as pasta-making techniques advanced and trade routes expanded, bringing ingredients like olive oil and garlic to prominence.
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Spaghetti alle Vongole is more than just a meal; it's a symbol of Italian coastal cuisine and a celebration of fresh, simple ingredients. It reflects the close relationship between Italians and the sea, and is often enjoyed during special occasions or as a comforting weeknight meal.
Coastal Tradition
The dish is deeply ingrained in the culinary traditions of coastal Italian regions, where clams are readily available. It represents a connection to the sea and the bounty it provides.
Simplicity and Freshness
Spaghetti alle Vongole emphasizes the importance of using fresh, high-quality ingredients and preparing them simply to highlight their natural flavors. It is a testament to the Italian philosophy of 'less is more' in cooking.
Social Gathering
It is often enjoyed in family settings or with friends, fostering a sense of community and shared culinary experience. The act of sharing a meal is central to Italian culture.
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Spaghetti alle Vongole boasts a delicate yet intensely savory flavor profile, centered around the fresh, briny taste of clams, enhanced by aromatic garlic, fruity olive oil, and bright, herbaceous parsley.
The primary flavor component is the natural sweetness and salinity of the clams, which impart a distinct oceanic essence to the dish. Garlic, sautéed in olive oil, provides a pungent and warm base note. The olive oil adds richness and smoothness, while the parsley offers a refreshing, peppery counterpoint that balances the other flavors. Some variations include a touch of chili flakes for a subtle spicy kick, or white wine for added depth and acidity. The pasta itself, typically spaghetti, serves as a neutral canvas, soaking up the flavorful sauce and providing a satisfying textural element.
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Clam Selection
Use the freshest clams possible. Look for tightly closed shells, and discard any that are open or cracked before cooking. Soak the clams in salted water for at least 30 minutes to purge them of any sand.
Garlic Infusion
Gently sauté the garlic in olive oil over low heat to infuse the oil with its flavor without burning it. Burnt garlic will impart a bitter taste to the dish.
Pasta Cooking
Cook the spaghetti 'al dente' (firm to the bite). Reserve some of the pasta cooking water, as it will be used to emulsify the sauce and create a creamy consistency.
Sauce Emulsification
The key to a great Spaghetti alle Vongole is the emulsification of the pasta water with the olive oil and clam juices to create a creamy sauce that coats the pasta beautifully. Add the pasta to the pan with the clams and toss vigorously, adding pasta water a little at a time until the sauce emulsifies. Do not overcook once the pasta is in the sauce.
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