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Ingredientes
- 285 x spaghetti
- 1Â 1/2 kg clams
- 3 clv garlic peeled and crushed
- 3 Tbsp. good extra virgin olive oil
- 3 x spring onion thinly sliced
- 3 x tbpsns finely minced parsley
- 3 Tbsp. finely minced fresh dill
- 1 x salt and freshly grnd black pepper
Direcciones
- Place the clams in a large bowl of cool water and let their grit sink.
- Lift out and repeat the process till water is perfectly clear.
- Throw away any which remain open after they are tapped.
- Heat the oil in a large frying pan and saute/fry the spring onions gently in it without allowing them to brown.
- Add in the garlic and parsley and saute/fry briefly till aromatic.
- Turn the heat up add in the clams and stir continuously for 23 min to coat them in the oil. Remove the pan from heat and let the clams stand briefly till slightly cooler.
- Working quickly pick half the clams out of their shells and throw away the shells. (Throw away any which may not have opened.)
- While the clams are cooking boil the spaghetti in plenty of lightly salted water for about 8 min making sure it is not overcooked.
- Drain reserving a c. of liquid.
- Heat the clams up again if necessary stirring continuously.
- Add in some pepper the dill 23 Tbsp. of the reserved cooking liquid and the pasta.
- Mix well over gentle heat for a few seconds to coat the pasta and serve.
- Small white Mediterranean clams appear occasionally at fishmongers and are cheap.
- Serves 2 as main 4 as starter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 796g | |
| Recipe makes 2 servings | |
| Calories 747 | |
| Calories from Fat 245 | 33% |
| Total Fat 27.59g | 34% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 255mg | 85% |
| Sodium 425mg | 18% |
| Potassium 2434mg | 70% |
| Total Carbs 22.19g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.54g | 0% |
| Protein 96.44g | 154% |
