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Ingredientes
- 1/4 c. extra virgin extra virgin olive oil
- 4 clv garlic, peeled, and, finely, sliced
- 1/4 tsp finely chopped chili, or possibly, dry, flakes
- 1 Tbsp. capers
- 1 c. dry white wine
- 1/2 c. fish stock or possibly 1/2 c. clam juice
- Â Â grated zest of one lemon
- Â Â juice from half a lemon
- 2Â 1/2 lb clam, (preferably small pasta variety), well scrubbed, and, washed
- 1/2 c. freshly minced parsley
- 1/4 c. fresh minced chives
- Â Â salt, to taste
- Â Â cracked black pepper, to taste
- 450 gm best quality spaghetti
Direcciones
- In a large deep saute/fry pan or possibly skillet heat extra virgin olive oil on medium setting. Add in the garlic and chile and continue to cook over medium heat, stirring frequently till garlic starts to turn golden brown (note: garlic will go bitter if cooked beyond this stage). Remove from heat and add in the capers, wine, fish stock lemon zest and juice and bring back to heat. Add in the clams, cover again and cook over medium heat till clams open, about 8-10 min. Remove clams with a slotted spoon and reserve till pasta is cooked. Continue to cook sauce till reduced by 1/3 third. Add in the parsley and chives.
- Meanwhile bring a large pot of water to boil over high heat and season with salt. Cook the spaghetti till al dente (about 7-8 min) Drain and toss immediately into clam sauce. Add in back the clams and toss for 2 min till the pasta absorbs some of the sauce. Serve immediately.
- Note: If clam sauce has cooled by the time pasta is cooked, just bring to a boil before tossing in pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 6 servings | |
| Calories 542 | |
| Calories from Fat 107 | 20% |
| Total Fat 12.16g | 15% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 223mg | 9% |
| Potassium 867mg | 25% |
| Total Carbs 63.96g | 17% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.22g | 2% |
| Protein 34.73g | 56% |
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