Pasta with Clams
We are making Spaghetti Alle Vongole, which in English is Pasta with Clams.
Yield: 4 People
Calories: 460kcal
Materials
- Salt
- 8 to 12 littleneck clams in the shell scrubbed
- ½ pound spaghetti
- 2 tbsp extra virgin olive oil
- 1 clove garlic minced
- ½ tsp crushed red chili pepper
- ⅓ cup white wine
- 2 tbsp chopped fresh Italian parsley
Instructions
- Bring a large pot of lightly salted water to a boil.
- Meanwhile, soak clams in cold water.
- Add spaghetti to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce.
- Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper.
- Sauté gently, reducing heat so garlic does not brown.
- Add white wine and clams, and cover.
- Clams should open in about 2 minutes.
- Add hot drained pasta, cover, and shake pot gently.
- Allow to simmer for another 1 or 2 minutes until it is done to taste.
- Discard any clams that have not opened.
- Add half the parsley, and shake pan to distribute evenly.
- Transfer to a plate or bowl, and sprinkle with remaining parsley.
Video
Nutrition
Serving: 1cup | Calories: 460kcal | Carbohydrates: 57g | Protein: 25g | Fat: 14g | Saturated Fat: 4.7g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 615mg | Potassium: 489mg | Fiber: 3.5g | Sugar: 1.5g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 10mg