Spaghetti alle Vongole
Spaghetti with clams.
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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Esprì - incontri di gusto
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Spaghetti alle Vongole has origins rooted in the coastal regions of Italy, particularly around Naples. Its development reflects the historical availability of fresh seafood and the simplicity of Italian cooking, emphasizing fresh, high-quality ingredients. The dish likely evolved from humble beginnings, utilizing readily available clams and transforming them into a flavorful and satisfying meal.
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Spaghetti alle Vongole is a beloved dish deeply embedded in Italian coastal culture, representing the simplicity and freshness of Mediterranean cuisine.
Coastal Tradition
The dish is strongly associated with coastal regions of Italy, especially Naples, where fresh seafood is abundant and a staple of the local diet. It's often enjoyed at seaside restaurants.
Family Gatherings
Spaghetti alle Vongole is frequently prepared for family meals and celebrations, embodying the Italian tradition of sharing delicious food with loved ones. It's a dish that brings people together.
Simplicity and Freshness
The dish represents the Italian culinary philosophy of using simple, fresh ingredients to create flavorful and satisfying meals. The emphasis is on the quality of the ingredients, especially the clams.
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Spaghetti alle Vongole boasts a bright, briny flavor profile with hints of garlic, chili, and white wine, complementing the delicate sweetness of the clams.
The primary flavor comes from the clams (vongole), which contribute a salty, slightly sweet, and oceanic taste. Garlic is sautéed in olive oil to create a pungent base, while chili flakes provide a subtle kick. White wine adds acidity and complexity, and fresh parsley brightens the overall flavor. The pasta itself absorbs the sauce, resulting in a flavorful and satisfying dish.
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Clam Selection
Use fresh, live clams. Soak them in saltwater for at least 20 minutes to remove any sand. Discard any clams that don't close when tapped.
Pasta Cooking
Cook the spaghetti al dente. It should be firm to the bite, as it will continue to cook in the sauce.
Emulsification
Reserve some pasta water before draining. The starchy water helps to emulsify the sauce, creating a creamy texture.
Garlic and Chili
Be careful not to burn the garlic. It should be lightly golden and fragrant. Adjust the amount of chili flakes to your preference.
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