25minutes
570Calories
30gProtein
2servings
The clams open in a few minutes in the wine, and their juice is the whole sauce. No cheese, that is the law. Only oil, garlic, parsley and sea.
Ingredients
Forservings
- 180 gSpaghetti
- 250 gClams, cleaned
- 30 gOlive oil (3 tbsp)
- 100 mlWhite wine
- Garlic, chilli, parsley, salt
How to make it
- Soak the clams in cold salted water for an hour and discard any that stay open.
- Cook the spaghetti firm to the bite.
- Soften the garlic and chilli in the oil, add the clams and wine, cover and cook for three minutes until they open.
- Pasta and parsley into the pan, toss briefly. Throw away any clams that stayed shut.
One tip
A splash of pasta water turns the clam liquor into a sauce.
Nutrition per serving
| Calories | 570 |
|---|---|
| Protein | 30 g |
| Fat | 18 g |
| Carbs | 73 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
Pasta primavera
Fettuccine with creamy mushroom sauce
Cacio e pepe