Spaghetti with Clams
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,012 cal. | (48 %) | ||
| Protein | 61.06 g | (62 %) | ||
| Fat | 21.16 g | (18 %) | ||
| Carbohydrates | 136.67 g | (91 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.14 g | (14 %) |
| Vitamin A | 1,118.38 mg | (139,798 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.76 mg | (6 %) | ||
| Vitamin B₁ | 1.15 mg | (115 %) | ||
| Vitamin B₂ | 1.17 mg | (106 %) | ||
| Niacin | 26.57 mg | (221 %) | ||
| Vitamin B₆ | 0.79 mg | (56 %) | ||
| Folate | 263.11 μg | (88 %) | ||
| Pantothenic acid | 2.36 mg | (39 %) | ||
| Biotin | 7.54 μg | (17 %) | ||
| Vitamin B₁₂ | 148.34 μg | (4,945 %) | ||
| Vitamin C | 72.79 mg | (77 %) | ||
| Potassium | 1,931.55 mg | (48 %) | ||
| Calcium | 239.87 mg | (24 %) | ||
| Magnesium | 200.99 mg | (67 %) | ||
| Iron | 10.66 mg | (71 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 7.95 mg | (99 %) | ||
| Saturated fatty acids | 2.71 g | |||
| Cholesterol | 100.5 mg |
Ingredients
Preparation steps
Blanch tomatoes in hot water, rinse with cold water, peel, quarter and remove the seeds. Finely chop flesh. Peel, rinse and finely chop carrot. Scrub clams thoroughly under running water. Discard open shells.
Add clams to a pot with wine and half of the carrot, cover and cook over low heat until the shells have opened, about 8 minutes. Peel onion and garlic and chop finely. Remove clams from the broth and keep warm. Discard closed shells.
Heat the oil in a pan and sauté onion and remaining carrot until soft. Add garlic and deglaze with clam broth. Add tomatoes and simmer for 10 minutes. Cook spaghetti cook in plenty of salted boiling water. Season the sauce with salt and pepper.
Rinse the parsley, set some leaves aside and finely chop the rest. Stir chopped parsley into the sauce. Add the clams to the sauce, cover the pan and reheat. Drain the spaghetti and immediately mix with the sauce. Garnish with parsley leaves before serving.
