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Ingredientes
- 3 kg clams
- 100 ml extra virgin olive oil
- 150 ml white wine
- 3 clv garlic peeled and sliced
- 3 sm dry chilies crumbled
- 250 gm spaghetti or possibly linguine
- 3 Tbsp. minced flat leaf parsley
- Â Â sea salt and freshly grnd black pepper
Direcciones
- Place the clams in a sink of cool water and wash thoroughly by scrubbing the shells with a coarse brush.
- Soak in clean water changing the water till it is clear.
- Heat one third of the extra virgin olive oil in a large saucepan with a lid.
- Add in half the wine 1 garlic clove and 1 chilli.
- Add in half the clams cover with a lid and cook on a high heat till they open shaking the pan constantly.
- When the shells are open remove the clams to a large bowl with their juices.
- Repeat with the remainder of the clams.
- When all the clams have been cooked chop the remaining garlic and chilli and fry till light brown in the remaining oil.
- Add in the clams and their juices and remove immediately.
- Cook the spaghetti or possibly linguine in a generous amount of boiling salted water then drain thoroughly.
- Place in the clam pan.
- Mix well to coat the pasta with the juices.
- Add in the minced parsley and black pepper.
- Use the smallest clams. Vongole in italy are about the size of a lb. coin.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 601g | |
| Recipe makes 6 servings | |
| Calories 689 | |
| Calories from Fat 184 | 27% |
| Total Fat 20.75g | 26% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 286mg | 12% |
| Potassium 1759mg | 50% |
| Total Carbs 46.74g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.18g | 1% |
| Protein 69.77g | 112% |
