Pasta with Clams

4 Reviews
75% would make this recipe again

Spaghetti with clams, or in Italian, «Linguine alle Vongole».

As is often the case in Italy, there are several versions of this dish. This is the «al verde» recipe, i.e. with parsley.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 10 min
360 calories/serving

Ingredients

160 g gluten free/wheat free spaghetti
420 g clams 14 units
2 tsp Parsley and Garlic Base 10 mL
2 cloves garlic, minced or pressed
3 tbsp white wine 45 mL
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

Pasta and clams are cooked at the same time on the stove top, in two separate pots of about the same size.

  1. Carefully rinse and brush the clams to remove any sand. Drain. Discard any clams that stay open, even after being tapped, because they are not edible. Set aside.
  2. Heat the oil, the pressed or minced garlic, and the parsley and garlic base in a pot over medium heat. Add the clams, cover, and cook 4-5 min. Pour in the wine, cover, and continue to cook an additional 3 min. All the clams should be open (discard any that are still closed).
  3. Meanwhile, cook the pasta.
  4. Pour the linguine into the pot with the clams. Adjust the seasoning (in general, it is not necessary to add salt since the clams are somewhat salty). Mix well and serve in the warmed dishes.

Observations

Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

Have a side bowl on the table to collect the empty shells.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

360

Fat

12 g

19 %

Saturated 1.6 g
+ Trans 0 g

8 %

Cholesterol

10 mg

Sodium

60 mg

2 %

Carbohydrate

55 g

18 %

Fibre

2 g

9 %

Sugars

0 g

Net Carbs

53 g

Protein

6 g

Vitamin A

4 %

Vitamin C

10 %

Calcium

3 %

Iron

7 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Selenium, Vitamin B12, Vitamin K
Good source of  :
Manganese, Vitamin E
Source of  :
Copper, Fibre, Folacin, Iron, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Vitamin C, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 0
Meat and Alternatives ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

4 Reviews (4 with rating only) 75% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Shellfish | Main courses/Entrées | Low Sodium | Italian

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.