Spaghetti alle Vongole in Rosso Recipe
If you’re looking to impress with a stunning dish, this Spaghetti alle Vongole in Rosso (clams in red sauce) recipe is your ticket to culinary success. Perfect for a special occasion or a cozy night in, this dish combines the briny goodness of fresh clams with a rich, tomato-based sauce that perfectly coats each strand of al dente spaghetti.
Imagine sitting down to a plate of spaghetti that dances with flavors of garlic, white wine, and fresh herbs, all beautifully intertwined with tender clams. This recipe doesn’t just fill your belly; it fills your soul with warmth and love.
Authentic Italian Experience
The essence of Italian cuisine lies in its simplicity and the quality of its ingredients. Spaghetti alle Vongole in Rosso, or clams in red sauce, captures this spirit perfectly. With fresh clams and a rich tomato sauce, this dish serves as a tribute to the flavors of the Mediterranean.
As you savor each bite, the combination of garlic, white wine, and fresh herbs enhances the natural sweetness of the clams, creating a dish that is both comforting and invigorating. This culinary delight invites you to slow down and enjoy the moment, whether shared with friends or savored during a quiet evening at home.
Flavor Profile of Spaghetti alle Vongole in Rosso
This dish brings together a delightful blend of flavors that evoke the heart of Italian cooking. The savory and slightly tangy tomato sauce pairs beautifully with the briny clams, while the hint of sweetness from ripe tomatoes adds depth.
Each ingredient plays a vital role, with the red pepper flakes providing a subtle heat that enlivens the palate. This balance of flavors showcases why Spaghetti alle Vongole in Rosso remains a beloved choice in Italian cuisine.
Creating the Perfect Clam Sauce
Crafting the sauce is an essential part of this recipe. Sautéing fresh garlic and onions in high-quality olive oil creates a fragrant base that elevates the dish. As the crushed tomatoes and white wine simmer, they meld together, forming a rich and savory sauce that clings to the spaghetti.
The freshness of the clams is key. As they steam open in the sauce, their briny goodness seeps into the mixture, enhancing the overall flavor profile. It’s a process that not only requires skill but also patience, resulting in a dish that feels like a labor of love.
Serving Suggestions
When it comes to serving Spaghetti alle Vongole in Rosso, presentation matters. A generous sprinkle of fresh parsley adds a pop of color and freshness, while a drizzle of olive oil provides a glossy finish that invites anticipation.
Pair the dish with a glass of chilled white wine, and perhaps a crusty loaf of bread for dipping. The rustic Italian dining setup transforms a simple meal into a memorable dining experience, reminiscent of a sun-soaked terrace in Italy.
Nutrition Insights
While indulging in this savory dish, it’s worth noting its nutritional value. Each serving of Spaghetti alle Vongole in Rosso provides approximately 550 calories, with a pleasing balance of carbohydrates and protein from the pasta and clams.
It can be an excellent choice for a main course, delivering satisfaction without overwhelming the senses. This dish not only nourishes the body but also the soul, offering comfort through its hearty flavors and textures.
Tips for Making Spaghetti alle Vongole in Rosso
To achieve the best results with this recipe, there are a few tips to keep in mind. Always choose fresh clams, as their flavor is paramount. Look for clams that are tightly closed, ensuring they are fresh and ready to cook.
Don’t forget to reserve some pasta water when cooking the spaghetti. This starchy water can help loosen the sauce, ensuring that every strand of pasta is perfectly coated in the rich clam sauce.
Lastly, adjust the seasoning to your taste. The balance of salt, pepper, and red pepper flakes can be tailored to create the perfect level of warmth and flavor for your palate. Enjoy the process, and let yourself be transported to the Italian coastline with every bite.
Authentic Italian Spaghetti alle Vongole in Rosso
This Spaghetti alle Vongole in Rosso (clams in red sauce) recipe offers a delightful blend of flavors. The dish is savory and slightly tangy, with a hint of sweetness from the tomatoes and the umami depth from the clams. It’s a perfect representation of Italian comfort food that will make your taste buds sing.
Ingredients
- 400g spaghetti
- 1 kg fresh clams, cleaned
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 400g canned crushed tomatoes
- 120ml dry white wine
- 1 teaspoon red pepper flakes (adjust to taste)
- Fresh parsley, chopped for garnish
- Salt and black pepper to taste
Instructions
- Cook the Spaghetti: Boil a large pot of salted water and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent.
- Add Tomatoes and Wine: Stir in the crushed tomatoes and white wine, bringing the mixture to a simmer. Season with red pepper flakes, salt, and black pepper.
- Incorporate Clams: Add the cleaned clams to the skillet, cover, and cook for about 5-7 minutes, or until the clams have opened up. Discard any clams that remain closed.
- Combine Pasta: Toss the cooked spaghetti into the skillet with the clam sauce, adding a bit of reserved pasta water if needed to loosen the sauce.
- Garnish and Serve: Remove from heat, garnish with fresh parsley, and serve hot with a drizzle of olive oil on top.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 550kcal
- Fat: 15g
- Protein: 25g
- Carbohydrates: 75g