Ingredients
- Clams ( vongole veraci)- 1 kg
- Linguini/Spaghetti- 320 gm
- Cherry tomatoes (cut in halves) -100 gm
- Lemon- 1( juice & rind)
- Garlic cloves-1-2
- Olive oil- 100 ml
- Parsley (chopped)-20 gm
- Salt & Red chili- To Taste
Instructions
- Boil spaghetti in slightly salted water 11 minutes or as indicated on the package. Keep 2-4 tbsp of cooking water. Put aside.
- Heat 2 tbsp of olive oil in a large pan. Add the washed and cleaned clams. Cook (covered), shaking the pan occasionally for 7 minutes or until the clams open. Remove any clams that do not open.
- Take a small bowl, place a strainer with a piece of light white cloth over it , pour the sauce left in the pan and filter thoroughly.
- Again heat 4 tbsp of olive oil in a pan. Add chopped garlic and tomatoes; cook over medium heat 5 minutes. Add lemon juice and 1 tsp of lemon rind, pour the sauce previously filtered. Cook another 2 minutes.
- Add to the pan the shelled clams, the whole ones, chopped red chili. Rapidly mix and turn off the heat after a couple of minutes.
- Immediately add spaghetti to the pan with the clams, pour 2-4 tbsp of cooking water and mix everything quickly. Garnish with fresh parsley.
- Category: Seafood/Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 397
- Sodium: 180 g
- Fat: 20 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 60 mg