Spaghetti alle Vongole
Spaghetti with clams.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Spaghetti alle Vongole traces its roots to the coastal regions of Italy, where fresh seafood has always been a staple. The dish likely evolved from simple preparations of pasta and locally sourced shellfish, reflecting the resourcefulness and culinary traditions of fishermen and coastal communities.
Spaghetti alle Vongole is more than just a meal; it represents the coastal lifestyle and culinary heritage of Italy. It is often enjoyed during special occasions and summertime gatherings, celebrating the abundance of the sea.
Regional Variations
Different regions in Italy have their own variations of Spaghetti alle Vongole. Some include tomatoes (Spaghetti alle Vongole Rosso), while others omit the white wine. The type of clam used can also vary depending on local availability.
Coastal Tradition
The dish is deeply rooted in the culinary traditions of coastal communities, where fishermen have long relied on the sea for sustenance. Spaghetti alle Vongole represents a simple yet satisfying way to showcase the freshness and flavor of locally sourced seafood.
Festive Occasions
It's a popular dish for special meals, summer gatherings and Christmas Eve, and generally it's an elegant but unpretentious dish that is loved around the world.
Spaghetti alle Vongole is characterized by its bright, briny, and garlicky flavors. The sweetness of the clams is perfectly balanced by the sharpness of garlic, the richness of olive oil, and the acidity of white wine.
The dominant flavor comes from the fresh clams (vongole), which impart a salty, oceanic sweetness to the dish. Garlic, sautéed in olive oil, provides a pungent and aromatic base. White wine adds acidity and complexity, deglazing the pan and creating a light, flavorful sauce. A touch of red pepper flakes can provide a subtle heat, while fresh parsley adds a bright, herbaceous note.
Clam Preparation
Soak the clams in saltwater for at least 20 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 generously salted water. The pasta should have a slight bite to it. Reserve some of the pasta water, as it can be used to adjust the consistency of the sauce.
Emulsification
Vigorously shake the pan after adding pasta to help emulsify the sauce with the pasta water creating a creamy, rich sauce that is not too watery.
Garlic Sautéing
Be careful not to burn the garlic, as it will become bitter. Sauté it gently in olive oil until it is fragrant and lightly golden.
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