Pasta al Vongole

Pasta al Vongole is a classic Italian dish showcasing the delicate flavors of fresh clams combined with al dente pasta. This dairy-free delight is perfect for a light and satisfying lunch.

Ingredients

• Spaghetti - 160 grams
• Fresh clams (vongole) - 500 grams
• Garlic - 3 cloves, minced
• Extra virgin olive oil - 4 tablespoons
• Red chili flakes - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced
• White wine - 100 ml
• Black pepper - to taste
• Salt - to taste

Steps

1. Rinse the clams under cold water to remove any sand or grit, then soak them in fresh water for about 20 minutes.
2. In a pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing for 1-2 minutes until fragrant.
4. Add the clams to the skillet, followed by the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams open up.
5. Once the clams are open, add the cooked spaghetti to the skillet along with the reserved pasta water and lemon juice. Toss everything together to combine.
6. Season with salt and black pepper to taste, and sprinkle with fresh parsley before serving.

Nutrition

• Calories: 480
• Protein: 18 g
• Carbs: 75 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 20 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Clams are a great source of lean protein and essential vitamins and minerals, including vitamin B12 and iron.
• Olive oil provides healthy fats and antioxidants, promoting heart health.

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