Spaghetti alle Vongole
Ingredients
- 0.25 cup flat-leaf parsley 1/4 cup roughly chopped fresh flat-leaf parsley
- 2 garlic 2 peeled and halved garlic cloves
- 1 lbs spaghetti 1 pound spaghetti
- 2 lbs clams 2 pounds of clams
- 0.33333333333333 cup white wine 1/3 cup of white wine
- grissini day old bread crumbled grissini or day old bread
Instructions
- Put clams in water and add salt to open them and clean them. Shake them and change the water twice. Remove all broken clams and set aside.
- In a large pot add water, add salt and cook over high heat.
- In a large skillet Sautee garlic with olive oil, parsley. Add the clean clams and the white wine. Cover and let steam them.
Nutrition
Calories: 469kcal | Carbohydrates: 87g | Protein: 20g | Fat: 2g | Cholesterol: 10mg | Sodium: 214mg | Potassium: 303mg | Fiber: 3g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 5.4mg | Calcium: 45mg | Iron: 2.3mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.