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 reflects the culinary traditions of coastal Italy, particularly in the regions of Campania and Naples. Its simplicity stems from a time when ingredients were limited and chefs relied on fresh, local seafood and simple techniques. The dish's popularity grew alongside the availability of pasta and the fishing industry along the coast.
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Spaghetti alle Vongole represents a quintessential Italian coastal dish, embodying simplicity, freshness, and the importance of family meals.
Coastal Cuisine
The dish is deeply rooted in the culinary traditions of Italy's coastal regions, particularly around Naples. It showcases the importance of fresh seafood and simple preparations.
Family Gatherings
Spaghetti alle Vongole is often served during family gatherings and celebrations, highlighting its role as a comforting and communal meal.
Ingredient Quality
The success of Spaghetti alle Vongole hinges on the quality of the ingredients, especially the clams. Fresh, live clams are essential for the best flavor and texture.
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The dish boasts a harmonious blend of briny, garlicky, and herbaceous flavors.
The dominant flavor is that of the sea, imparted by the fresh clams. Garlic provides a pungent base note, while olive oil adds richness and a smooth texture. Parsley contributes a fresh, herbaceous counterpoint. A hint of chili flakes may be added for a subtle warmth. The pasta water, rich in starch and salt, helps bind the sauce and amplifies the overall flavor.
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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 are open before cooking or do not open during cooking.
Pasta Cooking
Cook the spaghetti al dente in generously salted water. Reserve about a cup of pasta water before draining – this starchy water is crucial for creating a creamy, emulsified sauce.
Emulsification
The key to a perfect sauce is emulsification. Vigorously stir the pasta, clams, and sauce together in the pan until the sauce becomes creamy and coats the spaghetti evenly.
Garlic Control
Be careful not to burn the garlic, as this will impart a bitter flavor to the dish. Cook it gently over low heat until fragrant and lightly golden.
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