Spaghetti Alle Vongole In Rosso (Spaghetti With Clams Southern Style)
Created by celticevergreen on December 13, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Recipe #22119
Ingredients
- 1 pound cooked pasta (spaghetti, linguine or vermicelli)
- 3 tablespoons olive oil
- 2 yellow onions (minced)
- 4 large garlic cloves (finely chopped)
- 2 cans (14 1/2 ounces) diced tomatoes
- 2 tablespoons fresh chopped basil (rough chopped)
- 2 cans (10 ounce) clams, drained (or 2 1/4 lb frozen cooked clams, thawed)
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
How to Make
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Step 1: In a saucepan, heat the oil over medium-high heat. Saute the onion gently until softened but not browned (5 minutes).
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Step 2: Add the garlic and cook for 30 seconds. Add the tomatoes undrained and the basil and bring to a boil.
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Step 3: Reduce heat and simmer, stirring occasionally until the sauce has slightly thickened (20 minutes).
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Step 4: Stir in the clams, parsley, salt and pepper and heat through for 2-3 minutes.
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Step 5: Toss with cooked pasta and serve immediately.
Nutritional Facts
- Serving Size: 1 (384 g)
- Calories 354.6
- Total Fat - 13.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 68 mg
- Sodium - 530.5 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 2.7 g
- Sugars - 6.1 g
- Protein - 18.5 g
- Calcium - 78.2 mg
- Iron - 3.2 mg
- Vitamin C - 23.7 mg
- Thiamin - 0.3 mg