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Spaghetti alle vongole

  • Lactose free

Derived from ingredients – check the package label.

  • Good for lunch
  • Good for dinner

Spaghetti with clams, garlic, parsley and white-wine cooking juices; 4 servings.

4 servingsFinal yield 1,500 g

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Ingredients

  • 360 gPasta, dry, enriched
  • 800 gMollusks, clam, mixed species, raw
  • 180 gAlcoholic beverage, wine, table, white
  • 25 gParsley, fresh
  • 12 gGarlic, raw
  • 35 gOil, olive, salad or cooking
  • 450 gBeverages, water, tap, drinking
  • 3,150 gBeverages, water, tap, drinking not counted – removed

Method

  1. Rinse clams under cold water; 800 g is edible clam meat without shells. Slice garlic and chop parsley.
  2. Heat oil in a wide pan, cook garlic 30 seconds, add clams and wine and cook covered 6 minutes at 92 °C until clams are opaque and wine has cooked through.
  3. Boil spaghetti 10 minutes, drain and toss with clams, juices and parsley.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy
2,435.1 kcal
Protein
165.9 g
Fat
48.4 g
Total carbohydrate (by difference)
307.6 g
Total dietary fibre (USDA)
12.6 g
Saturated fatty acids
7.4 g
Sodium
4,873.3 mg
Salt (sodium × 2.5)
12.2 g

Per serving

Energy from macronutrients
Protein: 41.5 g, 28%Fat: 12.1 g, 19%Total carbohydrate (by difference): 76.9 g, 53%608.8 kcalper serving
  • Protein41.5 g28%
  • Fat12.1 g19%
  • Total carbohydrate (by difference)76.9 g53%

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Energy
608.8 kcal
Protein
41.5 g
Fat
12.1 g
Total carbohydrate (by difference)
76.9 g
Total dietary fibre (USDA)
3.1 g
Saturated fatty acids
1.8 g
Sodium
1,218.3 mg
Salt (sodium × 2.5)
3 g

Per 100 g of finished food

Energy
162.3 kcal
Protein
11.1 g
Fat
3.2 g
Total carbohydrate (by difference)
20.5 g
Total dietary fibre (USDA)
0.84 g
Saturated fatty acids
0.49 g
Sodium
324.9 mg
Salt (sodium × 2.5)
0.81 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

  • Nutrition is a calculated estimate, not a laboratory measurement.
  • The final yield is an editorial estimate.
  • Some ingredient quantities use documented estimates or household-measure assumptions.
  • The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
  • Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
  • Alcohol remaining after cooking is estimated from USDA retention factors by cooking method and time; energy excludes the evaporated alcohol.
  • Some process effects could not be resolved in this calculation.

Allergens

Contains: Gluten, Sulphites, Molluscs

May contain: Egg

Derived from ingredients – check the package label.

Food data sources

  • USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal