Spaghetti alle Vongole
Spaghetti with clams, garlic, olive oil, and parsley.
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.
Ristorante da Cherubino
Spaghetti alle Vongole reflects the rich culinary history of coastal Italy, where seafood has been a staple for centuries. Its simplicity speaks to the resourcefulness of Italian cooks who have long relied on fresh, local ingredients. The dish likely evolved from various regional clam preparations, eventually becoming a classic enjoyed throughout the country.
Spaghetti alle Vongole is more than just a dish; it represents the Italian appreciation for simple, fresh ingredients and the joy of sharing a meal with loved ones. It is commonly enjoyed during special occasions, particularly along the coast.
Coastal Cuisine
Spaghetti alle Vongole is a quintessential coastal dish, reflecting the abundance of fresh seafood in regions like Campania and Veneto. It is often served in seaside restaurants and enjoyed with views of the Mediterranean.
Family Gatherings
This dish is often prepared for family gatherings and celebrations, symbolizing the importance of sharing good food and company.
Regional Variations
While the basic recipe remains consistent, regional variations exist. Some versions include tomatoes, while others might feature different types of clams or additional herbs.
The flavors of Spaghetti alle Vongole are defined by the fresh, briny taste of clams, balanced with the sharpness of garlic, the fruity notes of olive oil, and the herbaceous aroma of parsley. A hint of chili flakes often adds a subtle warmth.
The clams provide the dominant flavor, releasing their natural saltiness and subtle sweetness into the sauce. Garlic infuses the olive oil with its pungent aroma, while parsley adds a fresh, clean counterpoint. High-quality extra virgin olive oil contributes a rich, smooth texture and enhances all the other flavors. Optional chili flakes offer a mild, lingering heat that complements the seafood.
Clam Preparation
Soak the clams in cold, 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 after cooking.
Pasta Cooking
Cook the spaghetti 'al dente', meaning 'to the tooth'. It should be firm but not mushy. Reserve some of the pasta cooking water, as it can be used to adjust the consistency of the sauce.
Emulsification
The key to a great sauce is emulsifying the pasta water with the olive oil and clam juices. This creates a creamy, cohesive sauce that coats the pasta evenly.
Serving Immediately
Spaghetti alle Vongole is best enjoyed immediately after cooking. The flavors are most vibrant when the dish is fresh.
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