Spaghetti with Clam Sauce
You can never have too many main course recipes, so give Spaghetti with Clam Sauce a try. This recipe serves 4. For $1.63 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 401 calories, 15g of protein, and 7g of fat per serving. 22 people were impressed by this recipe. From preparation to the plate, this recipe takes about 40 minutes. Head to the store and pick up clams, pepper, olive oil, and a few other things to make it today. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is amazing. Try Spaghetti alle vongole (Spaghetti with Clam Sauce), Spaghetti with Clam Sauce, and Spaghetti With Red Clam Sauce for similar recipes.
Servings: 4
Preparation duration: 40 minutes
Ingredients:
1 10-ounce can whole baby clams, drained, liquid reserved, or 8 ounces minced fresh clams, liquid reserved
1/2 cup dry white wine
2 tablespoons chopped fresh basil
1/3 cup chopped fresh parsley
2 cloves garlic, finely chopped
1 tablespoon extra-virgin olive oil
1 onion, chopped
Freshly ground pepper, to taste
1 tablespoon pine nuts
3 plum tomatoes, seeded and chopped
1/8 teaspoon salt
12 ounces whole-wheat spaghetti, or linguine
Equipment:
pot
frying pan
Cooking instruction summary:
Put a large pot of water on to boil. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add tomatoes and garlic; cook, stirring, until the tomatoes have softened, about 3 minutes. Stir in wine and clam liquid; bring to a simmer. Reduce heat to low and simmer for 5 minutes. Stir in parsley, basil and clams and heat through. Season with salt and pepper.Toast pine nuts in a small dry skillet over medium heat, stirring, until golden, 3 to 4 minutes.Meanwhile, cook pasta in the boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and add to the pan with the sauce. Toss to coat. Sprinkle with the pine nuts and serve immediately.
Step by step:
1. Put a large pot of water on to boil.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add onion and cook, stirring, until softened, about 5 minutes.
4. Add tomatoes and garlic; cook, stirring, until the tomatoes have softened, about 3 minutes. Stir in wine and clam liquid; bring to a simmer. Reduce heat to low and simmer for 5 minutes. Stir in parsley, basil and clams and heat through. Season with salt and pepper.Toast pine nuts in a small dry skillet over medium heat, stirring, until golden, 3 to 4 minutes.Meanwhile, cook pasta in the boiling water until just tender, 8 to 10 minutes or according to package directions.
5. Drain and add to the pan with the sauce. Toss to coat. Sprinkle with the pine nuts and serve immediately.
Nutrition Information:
covered percent of daily need
