Spaghetti and clams is a typical dish of Italian cuisine, originating from the Lazio region. It is a simple and tasty recipe, ideal for pasta and seafood lovers. The clams are cooked together with the spaghetti, creating a unique and delicious flavor. The dish is enriched by the aroma of garlic and fresh parsley.
Cook the pasta in salted water
Wash the clams and place them in a pan with a tablespoon of olive oil, 1/2 clove of garlic, and chopped parsley
When the clams have opened, remove from heat
Shell the clams
In another pan, cook for about forty minutes another tablespoon of oil with the remaining garlic and chopped tomatoes; add salt and pepper
When the tomatoes have melted, add some of the clam cooking juice, white wine, and let it evaporate
After draining the spaghetti, place them on a plate and sprinkle with sauce, finally dust with parsley
Pan
Wooden Spoon
Store fresh clams in the refrigerator, consume within 1-2 days
Italia, Lazio
| Energy (kcal) | 186.49 |
| Carbohydrates (g) | 16.81 |
| of which Sugars (g) | 2.14 |
| Fat (g) | 9.64 |
| of which Saturates (g) | 1.34 |
| Protein (g) | 7.27 |
| Fiber (g) | 0.54 |
| Sale (g) | 0.02 |
