Bigoi with Seafood
Fresh thick spaghetti (Bigoi) tossed with a variety of fresh seafood.
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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Bigoli, a thick, long pasta traditionally made with whole wheat flour and eggs, originates from the Veneto region of Italy. The use of seafood reflects the region's proximity to the Adriatic Sea and Venice's rich maritime history as a major trading port for centuries, making seafood readily available and integral to the local cuisine. The combination of simple pasta and fresh seafood ingredients demonstrates a long standing culinary tradition.
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Bigoli con Frutti di Mare is deeply rooted in the culinary traditions of the Veneto region, particularly Venice, where seafood plays a vital role. It represents a celebration of fresh, local ingredients and the region's connection to the sea.
Regional Staple
This dish is a common sight in Venetian trattorias and restaurants, often featured prominently on menus. It is enjoyed by locals and tourists alike.
Family Gatherings
Bigoli con Frutti di Mare is often prepared for special occasions and family gatherings, reflecting the importance of sharing a delicious meal with loved ones.
Seasonal Variations
The specific types of seafood used in the dish can vary depending on the season and what's freshest at the local markets.
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Bigoli con Frutti di Mare offers a delightful balance of savory seafood, rich pasta, and bright, fresh herbs.
The flavor profile is dominated by the briny sweetness of the mixed seafood, which typically includes clams, mussels, shrimp, and calamari. Garlic and white wine provide a savory base to the sauce, while fresh parsley and chili flakes add brightness and a subtle kick. The bigoli pasta itself offers a slightly nutty, chewy texture that complements the tender seafood.
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Freshness is Key
Use the freshest seafood possible. If buying frozen, ensure it is properly thawed before cooking.
Cook the Pasta Al Dente
Bigoli should be cooked al dente, meaning 'to the tooth,' with a slight firmness. This prevents it from becoming mushy when combined with the sauce.
Emulsify the Sauce
Reserve some pasta water to help emulsify the sauce, creating a creamy and cohesive texture that coats the bigoli evenly.
Don't Overcook the Seafood
Seafood can become tough if overcooked. Add it towards the end of the cooking process, ensuring it is just cooked through.
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