Spaghetti Vongole

Name: Spaghetti Vongole
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 400 g dried spaghetti or fettuccini; 1 kg vongole (clams); 2 tablespoons extra virgin olive oil; 3 cloves crushed garlic; 1 thinly sliced fresh long red chilli; 1 tablespoon capers; 2 tablespoons lemon juice; 1 cup (250 ml) dry white wine; 0.5 cup finely chopped fresh flat-leaf parsley

5 steps

Prep:15minCook:10min

Wild-Caught NSW clams OK

Updated at: Thu, 17 Aug 2023 06:36:07 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories533.5 kcal (27%)

Total Fat9.2 g (13%)

Carbs80.2 g (31%)

Sugars3.4 g (4%)

Protein20.3 g (41%)

Sodium332.5 mg (17%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gdried spaghetti

or fettuccini

1kgvongole

clams

2 tablespoonsextra virgin olive oil

3cloves garlic

crushed

1red chilli

thinly sliced, fresh, long

1 tablespooncapers

2 tablespoonslemon juice

1 cupdry white wine

½ cupfresh flat-leaf parsley

finely chopped

Instructions

Step 1

Soak vongole in cold water for 15 minutes (this will rid the vongole of sand); drain.

Step 2

Start cooking the pasta.

Step 3

Heat the olive oil in a large saucepan; cook the crushed garlic and chilli, stirring, 1 minute.

Step 4

Add the capers, lemon juice and white wine; bring to the boil. Add vongole; cook, covered, for 5 minutes or until vongole open (discard any that do not).

Step 5

Add cooked spaghetti and chopped parsley; toss gently to combine.