Nutritional Info

Nutrition Facts

Serving Size 1 (96g)

Calories 108
Calories from Fat 53 (49%)
Amount Per Serving %DIV
Total Fat 5.9g 9%
Saturated Fat 1.1g 6%
Monounsaturated Fat 4.1g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 3.8mg 1%
Sodium 60.8mg 3%
Potassium 93.6mg 2%
Total Carbohydrate 9.2g 3%
Dietary Fiber 0.9g 4%
Sugars 2.1g
Protein 2g 4%

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Recipe Description
  This is one of those recipes that I call on when the refrigerator looks bare. Even if I don't have fresh parsley, I have some frozen and the rest of the ingredients are pantry staples. It is also great for time crunched dinners. If I haven't had time to shop, I probably haven't much time to cook dinner either. Spaghetti with clam sauce comes to the rescue because from start to finish it takes only as much time as required to boil a pot of pasta.  
Prep time
10 min
Cook time
17 min
Ready In
27 min

Ingredients

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Serves To:USMetric
2/3 Pound(lb)  spaghetti
1 1/2 Tablespoon(T)  olive oil
2 Clove(clv)  garlic, minced
1/8 Teaspoon(t)  red pepper flakes, crushed
1/8 Teaspoon(t)  pepper, freshly ground
1/4 Cup(c)  white wine
2 Teaspoon(t)  lemon juice
10 Ounce(oz)  baby clams
1/3 Cup(c)  pasta water
3 Tablespoon(T)  fresh parsley, chopped

Preparation

Bring a large pot of water to a boil. Break the pasta in half and add it to the pot. Cook according to the package directions. Meanwhile, heat the oil in a saucepan. Saute the garlic over medium heat for 2 to 3 minutes, until the color changes slightly. Add the red pepper flakes and cook for 1 minute more. Stir in the ground pepper, wine, lemon juice and clams. When the pasta is almost fully cooked, use a glass heat proof measuring cup to scoop the pasta cooking water out of the pot and pour it into the saucepan. This liquid (with its starch) will add body to the sauce. Simmer the sauce for about 5 minutes, or until the pasta is ready. Do not cook the sauce for longer than 10 minutes, or the clams will turn rubbery. Drain the pasta and toss with the clam sauce. Toss in the parsley and serve immediately.

 

Additional notes

 

 

 

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