Spaghetti Vongole

Spaghetti Vongole

4.3 8 ratings

Prep. 10 min

Total 40 min

4 portions

Ingredients

water cold, for purging
fresh clams
1000 g
water
1900 g
dried spaghetti (cooking time 11 minutes)
320 g
fresh parsley leaves only (approx. 20 g)
1 bunch
fine sea salt plus extra for seasoning
1 tsp
extra virgin olive oil
60 g
garlic cloves
2
dried chilli flakes
1 tsp
dry white wine
50 g
ground black pepper to taste

Difficulty

easy

Nutrition per 1 portion

Sodium 795.5 mg

Protein 34.3 g

Calories 2510 kJ / 600.5 kcal

Fat 21.5 g

Fibre 2.3 g

Saturated Fat 3.3 g

Carbohydrates 30.6 g

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UK and Ireland

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