Spaghetti with Clams
A classic Neapolitan pasta dish featuring spaghetti tossed with fresh clams, garlic, olive oil, and sometimes a touch of chili pepper. A staple of coastal Italian 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, as it's known in Italian, has origins rooted in the coastal regions of Italy, where fresh seafood has always been a dietary staple. The dish likely evolved as a simple way for fishermen and coastal communities to utilize the abundance of clams readily available. Its simplicity and reliance on fresh, high-quality ingredients reflect the Italian culinary tradition of highlighting natural flavors. The exact origins are difficult to pinpoint but the popularity grew immensely post WWII when Italy's economy improved and seafood became more accessible.
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Spaghetti with clams is more than just a dish; it's a representation of Italian coastal culture, where seafood is integral to the culinary identity and reflects the availability of fresh ingredients. It embodies the 'cucina povera' ethos – making delicious food with simple, affordable resources.
Regional Variations
Different coastal regions of Italy have their own versions of spaghetti alle vongole. Some use only olive oil and garlic, while others incorporate white wine or tomato. The type of clam used also varies depending on local availability.
Celebratory Meal
While simple to prepare, spaghetti with clams is often served during special occasions and family gatherings, particularly those centered around the sea. It is seen as a dish that celebrates the bounty of the ocean.
Freshness and Quality
The dish emphasizes the importance of fresh, high-quality ingredients. The quality of the clams is paramount, and the dish is best enjoyed when the clams are freshly caught.
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The flavor profile of spaghetti with clams is primarily driven by the briny sweetness of the clams, enhanced by the sharpness of garlic, the richness of olive oil, and the freshness of parsley.
The dominant flavor is the delicate, salty-sweet taste of the clams, which infuses the entire dish. Garlic provides a pungent counterpoint, while olive oil adds richness and binds the flavors together. Parsley contributes a bright, herbal note. A touch of chili flakes is often added for a subtle heat. The pasta itself absorbs these flavors, creating a harmonious and balanced dish. Some regional variations might include white wine, which adds acidity and depth, or a squeeze of lemon juice for brightness.
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Clam Preparation
Soak the clams in salted water for at least 30 minutes to remove any sand or grit. Discard any clams that do not close when tapped.
Pasta Cooking
Cook the spaghetti al dente, reserving some of the pasta water. The starchy water helps create a creamy sauce.
Emulsification
Use the reserved pasta water and olive oil to create an emulsion for the sauce. This helps bind the ingredients and create a smooth, flavorful sauce.
Don't Overcook the Clams
Add the clams to the pan once the pasta is nearly cooked. Cook just until the clams open, then remove them from the heat to prevent them from becoming tough.
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