Spaghetti with clams
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- olive oil
- salt and freshly ground pepper
- 400 g spaghetti
- 6 tbsp extra virgin
- 2 cloves garlic peeled and thinly sliced
- 1 cup fresh breadcrumbs
- pinch of dried chillies
- 1.2 kg clams
- 50 ml white wine
- 3 tbsp parsley freshly chopped
- 1 tbsp grated pecorino cheese *
- * fresh parmesan can substitute.
- Carbohydrate 84.6985000681501 g
- Cholesterol 0 mg
- Fat 6.333700004568 g
- Fiber 5.70599998900178 g
- Protein 15.9243000126397 g
- Saturated Fat 1.39682000107686 g
- Serving Size 1 1 recipe (160g)
- Sodium 14781.205625693 mg
- Sugar 78.9925000791483 g
- Trans Fat 1.16754625094786 g
- Calories 464 calories
<p>Boil a large pot of salted water and cook the spaghetti as you prepare the clams.</p> <p>Heat a frying pan on medium with 2 tbsp of oil and half the garlic. Add the breadcrumbs and stir for about 5 minutes until lightly golden. Season with a little salt and pepper and remove to a bowl. In the frying pan, heat the remaining olive oil and add the rest of the garlic and the chillies. Cook for a couple of minutes until lightly golden and add the clams and wine. Cover with a tight-fitting lid and cook for about 5 mins or until all the clams have opened and released all their delicious juices. With the lid off, reduce juices slightly and season with salt, pepper and the parsley. Add the cooked spaghetti, toss to cover, drizzle with extra virgin olive oil and spoon into individual serving bowls.</p> <p>To serve </p> <p>Finish by sprinkling the breadcrumbs and the pecorino on top. Great with a glass of Chianti.</p> <p>This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store </p> <p> </p>
