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Spaghetti A La Vongole

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  Olive oil 5 Tablespoon
  Garlic 2 Clove (10 gm), sliced
  Parsley 2 Cup (32 tbs), chopped
  Canned peeled tomatoes 28 Ounce (1 Large Can)
  Canned clams in natural juice 30 Ounce (4 Cans, 7.5 Ounce Each)
  Italian spaghetti 3 Pound (Long Variety)

Heat oil, put in garlic and parsley, and saute over low fire until garlic is lightly browned.
Add clams with their natural juices and tomatoes.
Season to taste with salt and pepper.
Cook over low fire at least 1 hour.
Cook the spaghetti in plenty of bubbling hot water with a tablespoon of salt added for about 8 minutes (be sure it is al dente or slightly firm, not too soft) then drain very well.
Pour half of the sauce over the spaghetti and mix well over low fire.
Arrange on a large serving platter and pour rest of the sauce into center of spaghetti.
Garnish with sprigs of parsley.
No Parmesan, please

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6880 Calories from Fat 980

% Daily Value*

Total Fat 112 g171.8%

Saturated Fat 15.6 g78.2%

Trans Fat 0 g

Cholesterol 569.8 mg189.9%

Sodium 2575.3 mg107.3%

Total Carbohydrates 1108 g369.4%

Dietary Fiber 10.7 g42.9%

Sugars 20.8 g

Protein 427 g854.2%

Vitamin A 403.2% Vitamin C 683%

Calcium 177.4% Iron 1640.3%

*Based on a 2000 Calorie diet

Spaghetti A La Vongole Recipe