Dish
Spaghetti alle vongole
Spaghetti with Clams
Spaghetti alle vongole is made with spaghetti pasta, which is cooked until al dente. The sauce is made with clams, garlic, white wine, and olive oil. The pasta is tossed with the sauce until it is coated evenly. The dish is typically served with a sprinkle of parsley on top.
Origins and history
Spaghetti alle vongole originated in the Campania region of Italy, which is known for its seafood dishes. The dish has been a staple in the region for centuries and is now enjoyed all over the world.
Dietary considerations
This dish is pescatarian and contains gluten and shellfish.
Variations
There are many variations of spaghetti alle vongole, including adding tomatoes or red pepper flakes to the dish. Some people also like to add a splash of cream to the sauce for a creamier texture.
Presentation and garnishing
Spaghetti alle vongole is typically served in a bowl or on a plate. It can be garnished with a sprinkle of parsley or a slice of lemon.
Tips & Tricks
To make the sauce extra flavorful, sauté the garlic until it is golden brown before adding the clams.
Side-dishes
Spaghetti alle vongole can be served with a side salad or some crusty bread. It is also delicious with grilled vegetables or roasted potatoes.
Drink pairings
This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
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