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4 Serves
30 Mins
Bring a large pot of salted water to a boil and cook the pasta until al dente.
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Vitamin K
68 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
32 µg / 2.4 µgFolate
293 µg / 400 µgCalcium
252 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
141 mg / 420 mgPhosphorus
793 mg / 1,250 mgPotassium
466 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
159 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
94 gAlcohol
0 g
In a large skillet over medium-low heat, warm the olive oil and gently sauté the minced garlic and diced onions until translucent and soft, ensuring they do not brown.
Increase the heat to medium-high, add the red pepper flakes, and toss in the cleaned clams, sautéing for 1 to 2 minutes.
Pour in the white wine, cover the skillet, and simmer for 2 to 3 minutes until all the clams have opened.
Remove from heat, stir in the fresh parsley, and serve the sauce over the cooked pasta, finishing with a drizzle of extra virgin olive oil.
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