Spaghetti with Clams and Raspberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 720 mg | (18 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 124 μg | (62 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 422 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams Raspberries
- 1 shallot
- 2 Tbsps vegetable oil
- 2 centiliters Orange liqueur
- 150 milliliters fish stock
- salt
- lemon juice
- freshly ground peppers
- 400 grams Spaghetti
- 8 Scallop (trimmed and ready to cook)
- 2 Tbsps butter
- thyme (for garnish)
Preparation steps
Rinse the raspberries and let dry. Peel and finely chop the shallot. Heat 1 tablespoon of oil in a pan and saute the shallots until translucent. Deglaze with the orange liqueur and the fish stock. Stir in the raspberries and cook for about 5 minutes, until they begin to disintegrate. Season with salt, pepper and lemon juice.
Cook the pasta in boiling, salted water until al dente.
Rinse the scallops and pat dry. Season with salt and pepper. Heat the remaining oil in a pan and saute until golden brown on both sides, about 3-4 minutes.
Melt the butter in a pan and toss the drained spaghetti in the butter. Season with salt and pepper. Arrange the spaghetti on serving plates. Drizzle the sauce over the spaghetti and place the scallops on top. Serve garnished with thyme sprigs.
