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Spaghetti Vongole

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  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.

Recipe Summary


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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

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


Spaghetti Vongole Recipe