Spaghetti with Clams
Clams opened in white wine, garlic and chili, tossed with spaghetti and lots of parsley.
- Cuisine
- Italian · Campania
- Time
- 30 min total (25 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 2 1/2 lb clams, scrubbed
- 12 oz spaghetti
- 5 tbsp olive oil
- 4 cloves garlic, sliced
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine
- 1 cup cherry tomatoes, halved
- 1/2 cup flat-leaf parsley, chopped
- 1 lemon
- 1 tsp salt
Method
- Cook the spaghetti in a big pot of boiling salted water until 1 minute short of done.
- Meanwhile, warm the oil in a wide pan with a lid and cook the garlic and pepper flakes gently for a minute. Add the tomatoes for 2 minutes.
- Add the clams and wine, cover and cook over high heat for 4–6 minutes, shaking the pan, until they open. Throw away any that stay shut.
- Lift the spaghetti into the pan with a splash of its water and toss for a minute in the juices. Finish with parsley and a squeeze of lemon.
Diets and allergens
Fits: Pescatarian, Dairy-free
Free from: Milk, Egg, Peanuts and tree nuts, Fish, Soy, Sesame
Contains: Gluten, Molluscs, Sulfites, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 752 kcal
- Protein
- 53.8 g
- Carbohydrates
- 79.4 g
- Fat
- 21.2 g
- Fiber
- 4.1 g
- Sodium
- 2195 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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