Spaghetti alle vongole
Spaghetti with clams. A classic Apulian seafood pasta dish.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Spaghetti alle Vongole reflects the culinary traditions of coastal Italy, where fresh seafood has always been a staple. Its simplicity points to its origins as a dish created from readily available ingredients. The use of olive oil, garlic, and parsley aligns with the broader Mediterranean diet, a culinary tradition stretching back centuries.
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Spaghetti alle Vongole is more than just a dish; it's a symbol of Italian coastal culture, particularly in the regions of Campania and Venice. It represents a connection to the sea and a celebration of simple, fresh ingredients.
Coastal Cuisine
The dish embodies the principles of Italian coastal cuisine, which emphasizes fresh, seasonal ingredients and uncomplicated preparations.
Family Tradition
It is often prepared and enjoyed during family meals, especially on special occasions or Sunday lunches, fostering a sense of togetherness.
Regional Variations
While the basic recipe remains consistent, regional variations exist, reflecting the availability of specific types of clams and local preferences for seasoning.
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Spaghetti alle Vongole is characterized by its briny, savory, and subtly sweet flavor profile, balanced by the sharpness of garlic and the freshness of parsley.
The dominant flavor comes from the clams, which impart a natural salinity and a delicate sweetness to the sauce. Garlic provides a pungent aroma and a savory base, while high-quality olive oil adds richness and depth. Parsley contributes a bright, herbaceous note that complements the seafood. A touch of chili flakes may be added for a hint of heat.
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Clam Preparation
Soak the clams in salted water for at least 30 minutes to remove any sand. Discard any clams that are open before cooking and do not close when tapped.
Pasta Cooking
Cook the spaghetti al dente in salted boiling water. Transfer the pasta directly from the pot to the pan with the sauce, reserving some of the pasta water to help emulsify the sauce.
Sauce Emulsification
Vigorously toss the pasta with the sauce to create a creamy emulsion. The starch from the pasta and the olive oil should bind together to form a light, flavorful coating.
Quality Olive Oil
Use high-quality extra virgin olive oil for the best flavor. The olive oil should have a fruity and slightly peppery taste.
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