Of which 3.6 g sugars and 2.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Clams, garlic and parsley
Allergens gluten, sulfites, mollusks
Spaghetti alle vongole
Clams, garlic and parsley
Spaghetti with clams, garlic and parsley, tossed in the clams' own juices. The reference is the coastal tradition of Campania. This white version has no tomato; the taste of the sea should come through without drowning the pasta in liquid.
Ingredients
- 180 g (6½ oz) dried spaghetti
- 160 g (5½ oz) raw clam meat (estimated yield from 800 g in the shell)
- 25 g (1 oz) olive oil
- 6 g garlic, peeled
- 50 g (1¾ oz) dry white wine
- 8 g fresh parsley
- ½ g black pepper
- water and coarse salt for cooking the pasta, as needed
Method
- Buy clams from an approved supplier, properly depurated, and follow the use-by date and instructions. Keep them cold until you prepare them; rinsing at home is no substitute for sanitary depuration.
- Discard any with broken shells and any open ones that don't close when tapped. If there's an unpleasant smell, don't use them.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
