Fettuccine Alle Vongole
Ingredients
- 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
Instructions
- 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