Spaghetti alle Vongole
Spaghetti with clams, garlic, olive oil, and parsley.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Spaghetti alle Vongole, a classic pasta dish, is believed to have originated in the coastal regions of Campania, specifically around Naples. Its roots are firmly planted in the cucina povera (peasant cooking) tradition, utilizing readily available ingredients from the sea and local produce. The dish reflects the historical reliance on seafood in coastal communities and the simple, yet flavorful, cooking methods passed down through generations.
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Spaghetti alle Vongole represents the Italian appreciation for simple, high-quality ingredients and the importance of sharing a meal with loved ones. It's often enjoyed as a primo piatto (first course) in a multi-course meal, particularly in coastal regions.
Coastal Tradition
The dish is strongly associated with coastal Italian regions, especially Campania. Fresh seafood is a staple, and this dish showcases the best of the local catch.
Simplicity and Freshness
Spaghetti alle Vongole exemplifies the Italian culinary philosophy of using minimal ingredients to maximize flavor. The dish relies heavily on the quality and freshness of its components.
Family Gatherings
Often served during family meals and celebrations, Spaghetti alle Vongole is a symbol of togetherness and shared enjoyment.
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Spaghetti alle Vongole boasts a delicate balance of briny seafood, aromatic garlic, and fresh herbs, all bound together by a light olive oil sauce.
The predominant flavor is the distinct salinity and sweetness of fresh clams, which infuse the pasta with their oceanic essence. Garlic, sautéed gently in olive oil, provides a pungent and savory base. A generous scattering of fresh parsley contributes a bright, herbaceous note that cuts through the richness of the oil and seafood. The dish should not be overpowered by any single ingredient, instead offering a harmonious blend of complementary tastes.
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Clam Preparation
Soak the clams in cold, salted water for at least 20 minutes to purge them of any sand. Discard any clams that remain open after tapping them lightly.
Garlic Sautéing
Sauté the garlic gently over low heat to infuse the olive oil without burning it. Burnt garlic will impart a bitter taste to the dish.
Pasta Cooking
Cook the spaghetti al dente. It should still have a slight bite to it. Reserve some of the pasta cooking water to help emulsify the sauce.
Emulsification
Use the starchy pasta water to create a creamy emulsion with the olive oil and clam juices. This will help the sauce cling to the pasta.
Proper clam opening
The pan should be hot enough so that the clams open, yet not so hot that they become rubbery. Ensure the clams open so that the juices release.
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