First published in Wish November 2007
Italian | Boiling | Frying | Pasta | Shellfish | Seafood | Dinner | Main Dish | 20-Minute Supper Club | All categories...
food
Spaghetti Alle Vongole
Simple, succulent shellfish served with whole-wheat al dente pasta.
red: rosé
white: chablis
Ingredients (Serves 6)
| 1 | 375 g box whole-wheat spaghetti |
| 3 | tbsp olive oil |
| 5 | cloves garlic, slivered |
| 2 | lb fresh Littleneck or Manila clams, in their shells, scrubbed and rinsed |
| 1/4 | cup water |
| 1 | lemon, zested and juiced |
| 1/4 | cup finely chopped fresh parsley |
| 2 | tbsp unsalted butter, softened |
| Pinch crushed red-pepper flakes (optional) |
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain well.
- Meanwhile, heat oil over medium heat in a pan with a tight-fitting lid. Add garlic and cook until fragrant but not browned, about 1 minute. Add clams, water, and lemon zest and juice. Set heat to high, cover and cook, shaking pan often until clams open, about 6 minutes. Discard any unopened clams.
- Add parsley, butter, red-pepper flakes (if using) and toss with spaghetti. Divide pasta and clams equally among plates and drizzle with remaining broth.
Nutritional information
Nutrients per serving: 431 calories, 13 g fat, 29 g protein, 54 g carbs, 6 g fibre. Excellent source of folate, vitamin C and iron.
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