Spaghetti alle vongole
This light dish makes a perfect midweek supper treat
Difficulty and servings
Serves 2 - 2
Preparation and cooking times
Prep 15 mins
Cook 12 mins
- Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
- Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.
PER SERVING
409 kcalories, protein 16g, carbohydrate 56g, fat 13 g, saturated fat 2g, fibre 3g, sugar 5g, salt 0.1 g
Recipe from Good Food magazine, April 2006.
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http://www.bbcgoodfood.com/recipes/6035/
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Ingredients
- 140g spaghetti
- 500g fresh clams in shells
- 2 ripe tomatoes
- olive oil
- 1 fat garlic clove chopped
- 1 small or half a large fresh red chilli finely chopped
- splash white wine (about half a small glass)
- chopped parsley
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Difficulty and servings
Serves 2 - 2
Preparation and cooking times
Prep 15 mins
Cook 12 mins
Ingredients
- 140g spaghetti
- 500g fresh clams in shells
- 2 ripe tomatoes
- olive oil
- 1 fat garlic clove chopped
- 1 small or half a large fresh red chilli finely chopped
- splash white wine (about half a small glass)
- chopped parsley
PER SERVING
409 kcalories, protein 16g, carbohydrate 56g, fat 13 g, saturated fat 2g, fibre 3g, sugar 5g, salt 0.1 g
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19 July 2009
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21 April 2011
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