Spaghetti Alle Vongole

Author: Canadian Living

Since this is Nina's favourite, it's perfect for her Valentine's Day dinner.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: February 2006

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 hot pepper minced
  • 1/4 teaspoon salt
  • 10 cherry tomatoes quartered
  • 1 lb small clam
  • 1 cup white wine
  • 6 oz spaghetti
  • 1/4 cup finely chopped fresh Italian parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 641 mg
  • Protein 16 g
  • Calories 659.0
  • Total fat 29 g
  • Cholesterol 11 mg
  • Saturated fat 4 g
  • Total carbohydrate 71 g

%RDI

  • Iron 57.0
  • Fibre 0.0
  • Folate 64.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 62.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spaghetti Alle Vongole

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