Introduction: Indulge in the flavors of the Italian coastline with this classic dish, Spaghetti alle Vongole. Originating from the sun-kissed shores of Italy, this recipe beautifully combines the simplicity of pasta with the briny sweetness of fresh clams. Let's embark on a culinary journey to recreate this beloved Italian favorite in your kitchen.
Ingredients:
400g spaghetti
1kg fresh clams (Vongole veraci)
4 cloves garlic, thinly sliced
1 small bunch fresh flat-leaf parsley, finely chopped
1/4 cup extra virgin olive oil
1/2 cup dry white wine
Salt, to taste
Instructions:
Prepare the Clams:
Rinse the clams under cold water, discarding any with cracked shells or ones that do not close when tapped.
In a large bowl, cover the clams with cold water and add a tablespoon of salt. Let them soak for about 30 minutes to purge any sand or grit. Then, drain and rinse them thoroughly.
Cook the Spaghetti:
Bring a large pot of salted water to a boil.
Add the spaghetti and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the spaghetti and set aside.
Prepare the Sauce:
In a large skillet or pan, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic becomes fragrant but not browned.
Increase the heat to medium-high and pour in the white wine. Let it simmer for a minute or two to reduce slightly.
Add the clams to the skillet, cover with a lid, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
Stir in half of the chopped parsley and season with salt and black pepper to taste.
Bring It All Together:
Add the cooked spaghetti to the skillet with the clam sauce.
Toss everything together gently, allowing the pasta to absorb the flavors of the sauce. If the pasta seems dry, add some of the reserved pasta water to loosen it up.
Sprinkle the remaining parsley over the spaghetti and clams just before serving.
Serve and Enjoy:
Divide the spaghetti alle vongole among serving plates or bowls.
Drizzle with a touch of extra virgin olive oil and garnish with additional parsley if desired.
Serve immediately, accompanied by a glass of chilled white wine and crusty Italian bread to soak up the delicious sauce.
Additional Information:
Serving Size: This recipe serves approximately 4 people.
Nutritional Facts (per serving):
Calories: 540 kcal
Total Fat: 17g
Saturated Fat: 2.5g
Cholesterol: 80mg
Sodium: 480mg
Total Carbohydrates: 60g
Dietary Fiber: 3g
Sugars: 2g
Protein: 32g
Vitamin D: 10%
Calcium: 8%
Iron: 50%
Potassium: 15%
With just a handful of high-quality ingredients and a simple cooking technique, you can bring the taste of authentic Italian coastal cuisine to your table with this delightful Spaghetti alle Vongole recipe. Buon appetito!
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