Spaghetti with Venus Clams

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Spaghetti with Venus Clams

Spaghetti with Venus Clams - By light ingredients of Mediterranean pasta classics contains virtually no fat.

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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
390
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie390 kcal(19 %)
Protein20 g(20 %)
Fat6 g(5 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D5.8 μg(29 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.3 mg(21 %)
Folate75 μg(25 %)
Pantothenic acid1 mg(17 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C22 mg(23 %)
Potassium841 mg(21 %)
Calcium102 mg(10 %)
Magnesium100 mg(33 %)
Iron8.5 mg(57 %)
Iodine112 μg(56 %)
Zinc3.1 mg(39 %)
Saturated fatty acids2.3 g
Uric acid358 mg
Cholesterol144 mg

Ingredients

for
4
Ingredients
1 shallot
2 garlic
700 grams clam
400 grams tomatoes
1 teaspoon butter
200 milliliters dry white wine
250 grams Spaghetti
salt
1 teaspoon olive oil
2 tablespoons Tomato paste
100 milliliters fish stock (jarred)
peppers
2 stalks Basil
How healthy are the main ingredients?
tomatoTomato pasteolive oilshallotgarlicsalt

Preparation steps

1.

Peel and finely dice the shallot and garlic. Rinse the clams thoroughly. 

2.

Score the tomatoes in boiling water. Remove the tomatoes from the water, peel completely, and finely dice. Reserve any liquid created during this process in a bowl. 

3.

Heat the butter in a saucepan, and sauté the shallots and garlic until soft. Add the clams, and deglaze with the white wine. Cover and cook over medium heat for 5 minutrs until the clams have opened. Remove the clams from the pot, saving the broth. Discard any clams that did not open. 

4.

Cook the spaghetti in boiling salted water according to the package directions until al dente. 

5.

Heat the oil in a pan. Sauté the diced tomatoes, then add the tomato juice. Mix in the tomatoes, clams, and the fish stock. Season to taste with salt and pepper, and cook for 5 minutes. 

6.

Rinse the basil and pat dry. Remove the leaves from the stems and chiffonade. 

7.

Drain the spaghetti thoroughly. Mix the spaghetti and clams into the sauce, toss to combine, then arrange on 4 plates. Garnish with the basil, and serve.