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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'' (La Academia Italiana de la Cocina).<ref>[http://www.accademiaitalianacucina.it/inglese/indricette.html ''La Accademia Italiana della Cucina'']</ref> Se diferencia de la receta de la Academia solo en que incluye caldo de almeja y(e) 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]] | ||
