Spaghetti alle Vongole
Simple, succulent shellfish served with whole-wheat al dente pasta
Loading ...December 10th, 2012
Recipe by Paula Bowman
Food Styling by Ian Muggridge
Prop Styling by Sabrina Linn
Servings
6Prep Time
20 minutesCook Time
40 minutesIngredients
- 1 gram 375 g box whole-wheat spaghetti
- 3 tablespoons olive oil
- 5 cloves garlic, slivered
- 2 pounds fresh Littleneck or Manila clams, in their shells, scrubbed and rinsed
- ¼ cup water
- 1 lemon, zested and juiced
- ¼ cup finely chopped fresh parsley
- 2 tablespoons unsalted butter, softened
- Pinches of crushed red-pepper flakes (optional)
Directions
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.
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.
