Spaghetti alle Vongole
Classic spaghetti with clams, garlic, olive oil, and parsley. A staple of Italian seafood cuisine.
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's history is rooted in the coastal regions of Southern Italy, particularly around Naples. The dish's simplicity suggests origins in cucina povera (peasant cooking), where fresh, local seafood was readily available and used to create flavorful meals with minimal ingredients. Over time, it evolved into a beloved staple of Italian seafood cuisine.
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Spaghetti alle Vongole is more than just a dish; it represents the Italian connection to the sea and the tradition of simple, high-quality ingredients. It's often enjoyed during special occasions or as a simple, comforting meal.
Celebration of Freshness
The dish emphasizes the importance of fresh, high-quality clams. The flavor relies heavily on the quality of the vongole, making it a testament to using seasonal and local ingredients.
Coastal Cuisine
Spaghetti alle Vongole is strongly associated with the coastal regions of Italy, particularly Naples and the surrounding areas. It reflects the culinary traditions of communities deeply connected to the sea.
Family Meals
Often prepared and shared during family gatherings, Spaghetti alle Vongole embodies the Italian tradition of communal dining and enjoying simple pleasures together.
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Spaghetti alle Vongole offers a delightful balance of briny seafood, aromatic garlic, and fresh herbs, all bound together by the richness of olive oil.
The dominant flavor is the salty, slightly sweet taste of fresh clams (vongole). Garlic, sautéed in olive oil, provides a pungent, savory base. A generous amount of parsley contributes a bright, herbaceous note that complements the seafood. Chili flakes, if used, add a subtle heat. The pasta itself absorbs the flavorful clam broth, creating a harmonious and satisfying dish.
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Clam Preparation
Thoroughly clean the clams to remove any sand. Soaking them in salted water for a few hours prior to cooking helps them purge sand. Discard any clams that are open and don't close when tapped.
Pasta Cooking
Cook the spaghetti al dente in well-salted water. The pasta should have a slight bite to it.
Emulsification
Reserve some of the pasta cooking water. This starchy water helps emulsify the sauce, creating a creamy and flavorful coating for the pasta. Add it gradually to the pan with the clams and garlic.
Serving
Serve immediately, garnished with fresh parsley and a drizzle of olive oil. A squeeze of lemon juice can also brighten the flavors.
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