Recipes · Italian · Pasta
Spaghetti alle Vongole
One serving has 724 kcal and 36 g protein, and at least a fifth of a woman's daily need of cobalamin (705%), selenium (201%), vitamin K (106%), thiamin (85%), phosphorus (73%) and manganese (69%). Ready in 30 minutes.
- Preparation: 15 min
- Cooking: 15 min
- Makes: 1 serving (324 g)
- Difficulty: Medium
- Diets: Pescatarian, Dairy-free, High protein
- Contains: alcohol, gluten, shellfish, sulphite
Ingredients
- 100 g Pasta, dry
- 150 g Clams, raw
- 8 g Garlic, raw
- 20 g Olive oil
- 40 g Wine, white
- 5 g Parsley, fresh
- 0.3 g Chilies, dried red
- 0.5 g Salt
Method
- Rinse the clams well and discard any that are open and do not close when tapped.
- Cook the spaghetti in a large pot of boiling water until just shy of al dente, then drain.
- Meanwhile, warm the olive oil in a wide pan, add the sliced garlic and chili, and cook 30 seconds until fragrant.
- Add the clams and white wine, cover, and cook over high heat for 3-5 minutes, shaking the pan now and then, until all the clams have opened; discard any that stay shut.
- Tip the drained pasta into the pan with the clams and toss over medium heat for a minute so it soaks up the briny juices, adding a splash of pasta water if it looks dry.
- Finish with chopped parsley and a drizzle of olive oil, and serve immediately.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 724 kcal | 34% |
| Carbohydrates | 84.2 g | |
| Water | 172 mL | |
| Fiber | 3.6 g | 12% |
| Protein | 35.8 g | 75% |
| Tryptophan | 0.5 g | |
| Threonine | 1.5 g | |
| Isoleucine | 1.6 g | |
| Leucine | 2.8 g | |
| Lysine | 2 g | |
| Methionine | 0.79 g | |
| Cystine | 0.52 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.7 g | |
| Histidine | 0.76 g | |
| Fat | 23.1 g | |
| Monounsaturated | 15 g | |
| Polyunsaturated | 3 g | |
| Docosahexaenoic Acid (DHA) | 0.1 g | |
| Eicosapentaenoic Acid (EPA) | 0.06 g | |
| Omega-6 | 2.6 g | |
| Saturated | 3.3 g | |
| Trans-Fats | 0.02 g | |
| Cholesterol | 45 mg | |
| Calcium | 105 mg | 10% |
| Copper | 0.4 mg | 44% |
| Iron | 6.4 mg | 36% |
| Magnesium | 90.3 mg | 29% |
| Manganese | 1.2 mg | 69% |
| Phosphorus | 509 mg | 73% |
| Potassium | 386 mg | 8% |
| Selenium | 110 µg | 201% |
| Sodium | 1,108 mg | |
| Zinc | 2.4 mg | 30% |
| Thiamin (vitamin B1) | 0.94 mg | 85% |
| Riboflavin (vitamin B2) | 0.48 mg | 44% |
| Niacin (vitamin B3) | 7.9 mg | 56% |
| Pantothenic acid (vitamin B5) | 0.74 mg | 15% |
| Pyridoxine (vitamin B6) | 0.28 mg | 22% |
| Folate (vitamin B9) | 253 µg | 63% |
| Cobalamin (vitamin B12) | 16.9 µg | 705% |
| Choline | 117 mg | 28% |
| Vitamin A | 160 µg | 23% |
| Vitamin C | 9.2 mg | 12% |
| Vitamin D (D2 + D3) | 1.5 IU | 0% |
| Vitamin E | 4 mg | 27% |
| Vitamin K | 95.1 µg | 106% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.1 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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