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Nutrition Facts
Serving Size 1 (518g) Recipe makes 4 servings
Calories 875
Calories from Fat 282		(32%)
Amount Per Serving		%DV
	Total Fat 31.4g	48%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 20.1g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 84mg		28%
Sodium 153mg		6%
Potassium 1288mg		36%
Total Carbohydrate 98.0g		32%
	Dietary Fiber 5.2g	20%
	Sugars 5.6g
Protein 48.2g		96%
detailed view... how is this calculated?

Spaghetti Alle Vongole (Spaghetti With Clams)

Recipe #154383 | 25 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Pilates Gal
Feb 3, 2006

Another authentic dish from friends in Naples, Italy. So easy to make and so delicious. If only my husband wasn't allergic, I would make this at home.

SERVES 4 -6 (change servings and units)

Ingredients

1 lb spaghetti
4 garlic cloves, chopped
1/2 cup olive oil
2 1/4 lbs clams, in shells
1 hot pepper, minced
1 lb tomato, chopped

Directions

1
Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
2
Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.

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Featured Reviews for This Recipe

From: Thorsten

On Jun 16, 2007

I love any kind of seafood and pasta. And a combo of bothis great. Pasta Alle Vongole is a classical dish of the mediterranean cusine. This recipe is easy to make and the outcome is great. I didn't salt the sauce, I used a anchovy fillet to salt it and to add some additional flavor as it is often done in Italy in these kind of dishes. Served it with a glass of a dry white wine and with some bread to dip up the rest of the sauce. Thanks for sharing this recipe.

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