|Olive oil/Null||45 Milliliter (3 Tablespoon)|
|Garlic/Null||2 Clove (10 gm), crushed (Null)|
|Finely chopped capers/Null||75 Milliliter (1 Tablespoon)|
|Onion/Null||1 Small, chopped (Null)|
|Canned tomatoes/Null||1 Pound, drained (450 Gram)|
|Dried basil/Null||1⁄2 Teaspoon (2.5 Milliliter)|
|Spaghetti/Null||1 Pound (450 Gram)|
|Canned minced clams/Null||15 Ounce, drained (425 Gram)|
|Chopped parsley/Null||15 Milliliter (1 Tablespoon)|
|Lemon wedges/Null||3 (To Serve)|
1. Heat the oil in a saucepan and fry the garlic, capers and onion until the onion is softened. Stir in the tomatoes, basil and seasoning to taste, cover and simmer gently for 30 minutes.
2. About 10 minutes before the sauce is ready, cook the spaghetti in boiling water until it is al dente.
3. Add the clams and parsley to the tomato sauce and heat through gently, stirring well.
4. Drain the spaghetti and tip it into a warmed serving bowl. Pour over the clam sauce and garnish with lemon wedges.
Serving size: Complete recipe
Calories 2857 Calories from Fat 540
% Daily Value*
Total Fat 61 g94.4%
Saturated Fat 8.5 g42.3%
Trans Fat 0 g
Cholesterol 284.9 mg95%
Sodium 1737.3 mg72.4%
Total Carbohydrates 420 g140%
Dietary Fiber 13.4 g53.6%
Sugars 5.5 g
Protein 188 g376.3%
Vitamin A 144.9% Vitamin C 313.3%
Calcium 112.4% Iron 800.4%
*Based on a 2000 Calorie diet