4 Serves
57 Mins
Bring a large pot of salted water to a rolling boil.
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ItalianVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
17 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
314 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
159 mg / 420 mgPhosphorus
538 mg / 1,250 mgPotassium
360 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
84 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Add the spaghetti to the boiling water and cook until al dente, then drain using a colander.
In a large frying pan, heat olive oil and sauté minced garlic until fragrant.
Add the clams to the pan along with diced tomatoes and herbs, cooking until the clams have opened.
Toss the cooked pasta into the sauce, season with black pepper, and finish with a generous sprinkle of grated parmesan cheese.
36
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Italian
Italian