Spaghetti Alle Vongole
- Number of Servings: 2
Ingredients
Ingredients:1 Tbsp extra-virgin olive oil 2 cloves garlic, minced 1 small hot pepper, minced 1/4 tsp (1 mL) salt 2 tinned cherry_tomatoes, 2 cups clam meat 1 cup (250 mL) white wine 6 oz (175 g) spaghetti 1/4 cup (50 mL) finely chopped fresh italian parsley
Preparation:
In Dutch oven or large skillet, heat oil over medium heat; fry garlic, hot pepper, salt and tomatoes for 1 minute. Add clams; cook, shaking pan, for 1 minute. Add wine and bring to boil; cover and steam until clams open, about 5 minutes. Discard any that do not open.
Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, about 8 minutes. Reserving 1/2 cup (125 mL) of the liquid, drain and add to clam mixture. Add parsley; cook over medium heat, stirring, until pasta is coated, about 2 minutes. Add some of the reserved cooking liquid, if desired.
Number of Servings: 2
Recipe submitted by SparkPeople user JWOURMS.
In Dutch oven or large skillet, heat oil over medium heat; fry garlic, hot pepper, salt and tomatoes for 1 minute. Add clams; cook, shaking pan, for 1 minute. Add wine and bring to boil; cover and steam until clams open, about 5 minutes. Discard any that do not open.
Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, about 8 minutes. Reserving 1/2 cup (125 mL) of the liquid, drain and add to clam mixture. Add parsley; cook over medium heat, stirring, until pasta is coated, about 2 minutes. Add some of the reserved cooking liquid, if desired.
Number of Servings: 2
Recipe submitted by SparkPeople user JWOURMS.
Nutritional Info Amount Per Serving
- Calories: 477.9
- Total Fat: 10.5 g
- Cholesterol: 107.0 mg
- Sodium: 329.0 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 2.8 g
- Protein: 46.4 g