Spaghetti alle vongole
30 min489 kcal each
Neapolitan clam spaghetti: garlic, chilli, white wine and parsley, with the pasta finished in the clams' own juices.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Spaghetti, dry360 g
- Clams (vongole), in the shell1 kg
- Garlic3 clove
- Olive oil4 tbsp
- Dry white wine100 ml
- Fresh parsley20 g
- Chili flakes¼ tsp
- Salt1 tsp
Method
Prep 15 min · cook 15 min- Soak the clams in salted cold water for 1–2 hours to purge any sand, then rinse. Throw away any that are broken or stay open when tapped.
- Cook the spaghetti until 2 minutes short of the packet time.
- Meanwhile warm the oil with the garlic and chilli for 1 minute, add the clams and wine, cover and cook for 3–4 minutes, until they open. Discard any that stay shut.
- Add the spaghetti to the clams and toss for 2 minutes in their juices, adding pasta water if needed.
- Stir in the parsley and serve at once.
Nutrition
per servingCal
489
Protein
17g
Carbs
70g
Fat
15g
Of 2.7g of sugar per serving, 0g is added sugar.
Of 15g of fat per serving, 2.2g is saturated.
