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Spaghetti alle vongole

Spaghetti alle vongole

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 - 2

This light dish makes a perfect midweek supper treat

Nutrition: per serving
HighlightNutrientUnit
kcal409
fat13g
saturates2g
carbs56g
sugars5g
fibre3g
protein16g
low insalt0.1g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, April 2006

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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