Spaghetti alle vongole
Spaghetti with clams, a classic 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's history is rooted in the coastal regions of Italy, particularly around Naples. Its simple yet flavorful composition reflects the availability of fresh seafood and the historical reliance on basic ingredients by coastal communities. The dish likely evolved from generations of adapting simple pasta preparations to incorporate freshly harvested clams.
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Spaghetti alle Vongole is more than just a meal; it's a celebration of coastal Italian heritage, family gatherings, and the simple pleasures of fresh ingredients.
Christmas Eve Tradition
In many Southern Italian families, Spaghetti alle Vongole is a quintessential dish served on Christmas Eve as part of the Feast of the Seven Fishes (La Vigilia). This tradition stems from the Catholic practice of abstaining from meat before Christmas.
Simplicity and Freshness
The dish embodies the Italian culinary philosophy of using high-quality, fresh ingredients and minimal manipulation to allow the natural flavors to shine. The focus is on the quality of the clams and the skill in preparing them.
Regional Variations
While the core ingredients remain consistent, regional variations exist. Some recipes include tomatoes (Spaghetti alle Vongole Rosso), while others strictly adhere to a 'white' version (Spaghetti alle Vongole Bianco).
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The dominant flavors are fresh, briny, and subtly sweet, complemented by garlic, chili, and aromatic herbs.
The flavor profile centers around the natural sweetness and salinity of fresh clams (vongole), typically Venus clams. Garlic is sautéed in olive oil to create a fragrant base, often with a touch of chili flakes for a gentle heat. White wine adds acidity and depth, while fresh parsley provides a bright, herbaceous note. The pasta, cooked al dente, absorbs the clam broth, resulting in a harmonious blend of flavors.
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Clam Selection and Preparation
Use fresh, live clams. Soak them in salted water for at least 20 minutes to remove sand and grit. Discard any clams that do not open after cooking.
Pasta Cooking
Cook the spaghetti al dente in well-salted water. Reserve some pasta water before draining, as it can be used to adjust the sauce's consistency and add extra flavor.
Sauce Emulsification
The key to a perfect sauce is emulsification. Vigorously toss the pasta with the clam sauce and a splash of reserved pasta water until the sauce becomes creamy and clings to the pasta.
Garlic Control
Be careful not to burn the garlic as it will create a bitter taste. Cook it gently on a low heat until softened.
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