Spaghetti alle cozze, vongole e fasolari is a classic Italian seafood pasta dish that embodies the flavors of the sea. This dish is a celebration of fresh shellfish, typically prepared without tomatoes to allow the natural sweetness of the seafood to shine. It's a popular choice for a Sunday meal, a special occasion, or any time you crave a taste of the ocean.
Ingredients for 4 People
- 380g spaghetti
- 1 kg fasolari (razor clams)
- 1 kg of mussels, clams
- 3 tablespoons extra virgin olive oil
- 2 cloves of garlic
- 1 anchovy
- 200 ml dry white wine
- 1 lemon
- 1 bunch of fresh parsley, chopped
- Breadcrumbs
- Salt and pepper to taste
- 500g of cherry tomatoes (optional)
Preparation
Purging the Shellfish
The most crucial step is to ensure the shellfish are free of sand. Place the mussels, clams, and fasolari in a large bowl with cold water, a generous pinch of coarse salt, and a splash of white vinegar. Let them soak for 2-3 hours, allowing them to purge any sand. Rinse them thoroughly under cold running water before proceeding.
Preparing the Sauce
In a large, non-stick pan, heat the olive oil over medium heat. Add the garlic cloves and cook until fragrant. Add the anchovy and cook until it melts into the oil. Add the shellfish to the pan, cover, and cook until the shells open. During cooking, add a splash of white wine. This operation is fundamental, as the sauce released by the molluscs will be used to mix the pasta and by filtering it, you will avoid eating even the sand!
Cooking the spaghetti
Cook the spaghetti in abundant salted water until al dente. Reserve some of the pasta water before draining.
Combining Pasta and Sauce
Drain the spaghetti and add it directly to the pan with the shellfish sauce. Toss to coat, adding a little reserved pasta water if needed to create a creamy emulsion. Add the breadcrumbs, mussels and finish with abundant chopped parsley!
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Serving
Serve immediately, garnished with extra parsley and a lemon wedge.
Variations and Tips
- Pomodorini Variation: For a slightly different flavor profile, add halved cherry tomatoes to the pan after the garlic and cook until softened before adding the shellfish.
- Other Seafood: Feel free to add other types of seafood, such as shrimp, scallops, or calamari.
- Spicy Kick: Add a pinch of red pepper flakes to the garlic and oil for a touch of heat.
- Wine Pairing: A crisp, dry white wine like Vermentino or Pinot Grigio is a perfect accompaniment to this dish.
- Freshness is Key: Always use the freshest shellfish available for the best flavor and texture. The fasolari must have the valves well closed and be alive.
Understanding Fasolari
Fasolari are bivalve mollusks with a reddish-brown shell, primarily found in the Adriatic Sea. These mollusks are very fleshy and have a delicate and light flavor. They are extremely versatile and can be used to prepare numerous dishes. The best fasolari are those smaller than 4 or 5 cm, which have more tender meats.
From 5th Grade Student Level to Professional Level
5th Grade Level
Imagine you're at the beach, and you find some cool seashells. Fasolari are like those seashells, but they live in the sea and are good to eat! This spaghetti dish is like a treasure hunt in your mouth, with yummy noodles and seafood surprises.
Professional Level
This dish showcases the inherent salinity and umami of the mollusks, amplified by the judicious use of garlic, wine, and herbs. The textural contrast between the al dente spaghetti and the tender shellfish creates a satisfying mouthfeel. The dish exemplifies the principles of Mediterranean cuisine, highlighting fresh, seasonal ingredients and simple preparations.
Avoiding Clichés and Common Misconceptions
- Not Just Another Vongole Dish: While spaghetti alle vongole is a beloved classic, this version with cozze and fasolari offers a more complex and nuanced flavor profile.
- Beyond the Red Sauce: While tomato-based seafood sauces are common, omitting tomatoes allows the pure taste of the shellfish to shine.
- More Than Just Pasta: This dish is a complete culinary experience, representing the flavors and traditions of coastal Italy.
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