Spaghetti Alle Vongole
Seafood pasta with fresh clams is a vibrant and flavorful dish that brings the taste of the ocean to your plate. The briny sweetness of the clams pairs perfectly with the tangy tomatoes and aromatic garlic and chili. This pasta is tossed in a light and refreshing white wine sauce, creating a delightful and satisfying meal that will transport you to the Italian coast with every bite. Serve it up in bowls with some crusty bread on the side to soak up all the delicious juices. A quick and easy recipe that is sure to impress your family and friends!
— Constant Cookbook
Ingredients
- 140g spaghetti
- 500g fresh clams in shells
- 2 ripe tomatoes
- olive oil
- 1 fat garlic clove chopped
- 1 small or half a large fresh red chilli finely chopped
- splash white wine (about half a small glass)
- chopped parsley
Instructions
- Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
- Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.
Cook Time
12M
Prep Time
PT15M
Yield
Serves 2 - 2
Nutrition
- Calories: 409 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.1 milligram of sodium
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