Spaghetti and clams are a typical dish of Italian cuisine, originating from the Lazio region. It is a simple and tasty recipe, ideal for lovers of pasta and seafood. 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 one tablespoon of olive oil, half a garlic clove and the chopped parsley
When the clams have opened remove from the heat
Shell the clams
In another pan cook for about forty minutes another tablespoon of oil with the remaining garlic and the tomatoes cut into pieces; salt and pepper
When the tomatoes have broken down add some of the cooking juices from the clams, the white wine and let it evaporate
After draining the spaghetti place them on a plate and coat them with the sauce; finally sprinkle 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 |
