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2 Serves
35 Mins
Bring a large pot of water to a boil, adding a small amount of salt. Cook the pasta until slightly less than al dente, then drain and set aside.
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ItalianVitamin K
146 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
26 µg / 2.4 µgFolate
292 µg / 400 µgCalcium
147 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
688 mg / 1,250 mgPotassium
466 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
142 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
In a large saucepan, heat olive oil over medium heat. Add the clams, cover with a lid, and steam for 8-10 minutes until they open. Discard any that do not open.
Strain the cooking liquid into a bowl, reserving it. Remove the meat from most of the clams, leaving some in their shells for presentation.
In the same saucepan, heat extra virgin olive oil. Add minced garlic and red pepper flakes, sautéing for 2 minutes until fragrant.
Return the clams to the pan, increase the heat, and pour in the white wine. Allow the wine to reduce for 5 minutes.
Reduce the heat, stir in the reserved clam liquid, pasta water, and cooked pasta. Toss well to combine, then finish with a drizzle of extra virgin olive oil and fresh Italian parsley.
13
g48
g22
g
Italian
Italian