Spaghetti Alle Vongole
Since this is Nina's favourite, it's perfect for her Valentine's Day dinner.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 659 |
| pro | 16 g |
| total fat | 29 g |
| sat. fat | 4 g |
| carb | 71 g |
| fibre | 5 g |
| chol | 11 mg |
| sodium | 641 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 57% |
| vit A | 16% |
| vit C | 62% |
| folate | 64% |
Suggested Recipes
-
1/4 cup (50 mL) extra-virgin olive oil
2 cloves garlic, minced
1 small hot pepper, minced
1/4 tsp (1 mL) salt
10 cherry_tomatoes, quartered
1 lb (500 g) small clams
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.
Tags:
Main Course; Italian; Seafood; Vegetables; Pasta/Noodles; Skillet; Valentine#39;s Day; For One or Two;
Source
Canadian Living Magazine: February 2006
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