Fettuccine Alle Vongole

Fettuccine Alle Vongole

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Servings: 4
Calories: 516


  • 2 tbsp olive oil
  • 2 onions peeled and finely chopped
  • 4-6 garlic cloves peeled and finely chopped
  • 1 lb ripe tomatoes peeled and chopped
  • 4 tbsp dry white wine
  • 1 tsp sugar salt and pepper
  • 2 tbsp chopped fresh parsley
  • 14 oz canned or jars baby clams in brine drained
  • 14 oz fettuccine or other thin pasta


  • Heat the oil in a medium saucepan and gently fry the onion and garlic for 5 minutes until softened but not browned
  • Add the chopped tomatoes, wine, sugar and salt and pepper and simmer gently for 15 minutes.
  • Stir in the drained clams and 15 ml (1 tbsp) parsley.
  • Simmer gently for 2-3 minutes until hot, stirring occasionally.
  • Taste and adjust the seasoning.
  • Meanwhile cook the fettuccine in a large pan of lightly salted boiling water for 8-10 minutes until al dente.
  • Thoroughly drain the fettuccine and turn it into a warmed serving dish.
  • Pour over the clam sauce.
  • Sprinkle with the remaining chopped parsley, then serve immediately, with extra black pepper to taste.
Calories: 516 kcal
Carbohydrates: 82 g
Protein: 18 g
Fat: 12g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 88 mg
Sodium: 121 mg
Potassium: 632 mg
Fiber: 6 g
Sugar: 7 g
Vitamin A: 1221 IU
Vitamin C: 23 mg
Calcium: 74 mg
Iron: 3 mg
Ingredients Clam, Fish & Seafood
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