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🍝 Spaghetti with Clams

606 kcal · 25 min · 4 servings

Ingredients

• 350 g Spaghetti
• 6 tbsp, gestr. Olive oil
• 1 Onion(s), white
• 2 Garlic clove(s)
• 1 Bunch Parsley, flat-leaf
• 125 ml White wine, dry (Italian)
• 1 kg Vongole (Venus clams) (fresh)
• Salt and pepper

Instructions

1. 1. Cook the spaghetti in salted water until al dente.
2. 2. Clean the clams thoroughly under running water.
3. 3. Alternatively, let the clams soak in water for two hours to remove sand.
4. 4. Heat five tablespoons of oil in a deep skillet.
5. 5. Sauté the finely chopped onion over medium heat.
6. 6. Add the minced garlic.
7. 7. Add the finely chopped parsley.
8. 8. Heat the remaining oil in a pot.
9. 9. Add the clams to the pot.
10. 10. Turn the clams well.
11. 11. Pour the wine over the clams.
12. 12. Cover the pot.
13. 13. Let the clams simmer for five minutes.
14. 14. Strain the liquid through a fine sieve.
15. 15. Add the strained liquid to the onion mixture in the skillet.
16. 16. Bring the sauce to a brief boil.
17. 17. Season the sauce with salt and pepper.
18. 18. Add the opened clams to the sauce.
19. 19. Discard the closed clams.
20. 20. Toss everything well.
21. 21. Add the drained spaghetti.
22. 22. Toss again until all spaghetti are coated with the sauce.
23. 23. Serve the spaghetti as a first course on four plates.
24. 24. Always serve the spaghetti without cheese.
25. 25. Place an extra plate nearby to dispose of the empty clam shells later.
26. 26. You can optionally add about 100 ml of fish stock to the sauce before seasoning if it is too thick.

Nutrition per serving

• kcal: 606
• Protein: 38 g · Fett/Fat: 17 g · Carbs: 70 g