Spaghetti with Venus Clams
Spaghetti with Venus Clams - By light ingredients of Mediterranean pasta classics contains virtually no fat.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 112 μg | (56 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 144 mg |
Ingredients
- Ingredients
- 1 shallot
- 2 garlic cloves
- 700 grams clam
- 400 grams Tomatoes
- 1 tsp butter
- 200 milliliters dry white wine
- 250 grams Spaghetti
- salt
- 1 tsp olive oil
- 2 Tbsps Tomato paste
- 100 milliliters fish stock (jarred)
- peppers
- 2 stalks Basil
Preparation steps
Peel and finely dice the shallot and garlic. Rinse the clams thoroughly.
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.
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.
Cook the spaghetti in boiling salted water according to the package directions until al dente.
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.
Rinse the basil and pat dry. Remove the leaves from the stems and chiffonade.
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.
