Spaghetti with clams & gremolata
This speedy low-fat pasta dish is packed with the summery flavours of Italy
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
Low-fat
- Cover the clams with cold water and 1 tbsp of salt and leave for 5 minutes. This helps to get rid of any sand that may be inside them. In a large saucepan (one that has a fitted lid), heat 1 tbsp olive oil. Add the anchovy and garlic and cook until golden. Slightly crush the tomatoes with a fork and add to the garlic. Simmer for 10 minutes then season. Cook the pasta following the pack instructions.
- Add the clams to the tomato sauce and put the lid on. Let them steam open for 5 minutes and then toss with the pasta and a squeeze of lemon. Mix the lemon zest and parsley and stir through just before serving.
Per serving
380 kcalories, protein 18.6g, carbohydrate 62.8g, fat 7.8 g, saturated fat 1.1g, fibre 4.1g, salt 0.48 g
Recipe from olive magazine, September 2009.
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http://www.bbcgoodfood.com/recipes/12268/
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Ingredients
- 500g clams
- olive oil
- 1 anchovy , rinsed
- 3 garlic cloves , chopped
- 1 x 400g tin plum tomatoes
- 150g spaghetti
- 1 lemon , zested plus a squeeze of lemon juice
- a handful flat-leaf parsley , chopped
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
Low-fat
Ingredients
- 500g clams
- olive oil
- 1 anchovy , rinsed
- 3 garlic cloves , chopped
- 1 x 400g tin plum tomatoes
- 150g spaghetti
- 1 lemon , zested plus a squeeze of lemon juice
- a handful flat-leaf parsley , chopped
Per serving
380 kcalories, protein 18.6g, carbohydrate 62.8g, fat 7.8 g, saturated fat 1.1g, fibre 4.1g, salt 0.48 g
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17 April 2010
Susan commented on this recipe
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18 October 2010
diane7liverpool rated and commented on this recipe
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