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Ingredientes
- 1/2 c. extra-virgin extra virgin olive oil
- 4 x garlic cloves sliced
- 2 c. canned tomatoes liquid removed, and
- Â Â coarsely minced
- Â Â Sea salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lb Manila clams scrubbed
- 1 lb small mussels scrubbed
- 1/2 c. white wine
- 1 lb spaghetti
- 1/4 c. finely-minced Italian parsley
Direcciones
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- In a 12 to 14-inch saute/fry pan, heat the extra virgin olive oil over medium-high heat, and add in the garlic. Cook 2 min, then add in the tomatoes. Raise the heat and cook till the tomatoes give off their juices, about 10 min. Season with salt and pepper and add in the mollusks. Cook, stirring and tossing, till all of the mollusks have opened, about 10 min. Throw away any which have not opened.
- Meanwhile, cook the pasta in the boiling water till tender yet al dente, about 7 min. Drain and add in to the pan with the sauce. Cook over high heat 2 min, adding the parsley and adjusting the seasoning with salt and pepper, to taste. Serve immediately.
- This recipe yields 6 servings.
- Description: "(Spaghetti Con Vongole E Cozze)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 6 servings | |
| Calories 538 | |
| Calories from Fat 185 | 34% |
| Total Fat 20.97g | 26% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 338mg | 14% |
| Potassium 601mg | 17% |
| Total Carbs 63.7g | 17% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.12g | 3% |
| Protein 19.67g | 31% |
