Spaghetti Alle Vongole
This recipe makes 2 servings
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 |
Since this is Nina's favourite, it's perfect for her Valentine's Day dinner.
Ingredients
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.
Source : Canadian Living Magazine: February 2006
- Keywords : Main Course; Italian; Skillet; Valentine's Day; Clams; Spaghetti; Tomatoes; Garlic;
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