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Los ''spaghetti alle vongole'' (espaguetis con almejas) se originaron en Nápoles y son muy populares en toda la región circundante de Campania, además de Roma. Los italianos preparan este plato de dos maneras: con tomates (''in rosso'') y sin ellos (''in bianco'').<ref>[http://www.italiantourism.com/vongole.html Info on ''Spaghetti alle vongole'' on Italiantourism.com]</ref> | Los ''spaghetti alle vongole'' (espaguetis con almejas) se originaron en Nápoles y son muy populares en toda la región circundante de Campania, además de Roma. Los italianos preparan este plato de dos maneras: con tomates (''in rosso'') y sin ellos (''in bianco'').<ref>[http://www.italiantourism.com/vongole.html Info on ''Spaghetti alle vongole'' on Italiantourism.com]</ref> | ||
La | La receta de más abajo se basa en la encontrada en el recetario publicado por ''La Accademia Italiana dalla Cucina'' (El[La] The below recipe is based on the one found in the recipe book published by ''La Accademia Italiana della Cucina'' (The Academy of Italian Cuisine).<ref>[http://www.accademiaitalianacucina.it/inglese/indricette.html ''La Accademia Italiana della Cucina'']</ref> It differs from the Academy's recipe only in that it includes clam broth and canned clams in addition to the traditional ingredients. | ||
== | == Ingredients == | ||
* 4 | * 4 liters (1 gallon) water | ||
* | * Salt, to taste | ||
* 450 g (1 | * 450 g (1 lb) dry spaghetti | ||
* | * Olive oil | ||
* 20 g (¾ | * 20 g (¾ oz) garlic, minced | ||
* 1 kg (2 | * 1 kg (2 lb) live clams | ||
* 225 g (8 | * 225 g (8 oz) diced plum tomatoes (see tips) | ||
* 225 g (8 | * 225 g (8 oz) canned, shelled clams, thoroughly rinsed (optional) | ||
* 120 ml (4 | * 120 ml (4 oz) bottled clam broth (optional) | ||
* 1 | * 1 handful of parsley, minced | ||
* | * Peperoncino or, less commonly, black pepper to taste | ||
== | == Steps == | ||
# | # [[Cook Pasta|Cook the pasta]]. Boil the water in a large pot with a tablespoon of salt. Add the spaghetti once the water starts boiling. Cook until the pasta is al dente. This should take 7–8 minutes. | ||
# | # Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil. | ||
# | # Add the garlic, along with the peperoncino, and sauté until golden brown. This should take about a minute. Be careful not to burn the garlic. | ||
# | # Add the live clams and diced tomatoes. | ||
# | # Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help the clams open. Throw out those that don't. | ||
# | # Drain the spaghetti and put it in the pan with the live clams and tomatoes. Reduce the heat to low. | ||
# | # Add the canned clams and clam broth to the pan. | ||
# | # Season with salt (and pepper, if the peperoncino is not used) to taste and toss until the pasta is well coated with tomatoes and oil. | ||
#* | #* Add another tablespoon of olive oil if you like. | ||
# | # Sprinkle with chopped parsley. | ||
# | # Serve hot. | ||
== | == Tips == | ||
* | * Resist the urge to add cheese. This recipe is intended as a light summer dish. | ||
* | * Omit the tomatoes to make spaghetti alle vongole in bianco. | ||
== | == References == | ||
{{reflist}} | {{reflist}} | ||
[[ | [[Category:Recipes]] | ||
