Spaghetti With Clam Sauce Recipe

Summary

Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Olive oil1 Tablespoon
 Shallots2 Large, finely chopped
 Garlic2 Clove (10 gm), finely chopped
 Canned clams13 Ounce, drained, rinsed (Two 6 1/2 Ounce Cans)
 Frozen chopped spinach10 Ounce, thawed, drained (1 Package)
 Fish stock3 Cup (48 tbs)
 Cornstarch1 Tablespoon
 Lemon1 , finely grated zest and juiced
 Chopped parsley1⁄4 Cup (4 tbs)
 Spaghetti1 Pound
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 641 Calories from Fat 79

% Daily Value*

Total Fat 9 g13.7%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 63.5 mg

Sodium 543.8 mg22.7%

Total Carbohydrates 100 g33.5%

Dietary Fiber 2.4 g9.6%

Sugars 0.3 g

Protein 47 g93.6%

Vitamin A 150.4% Vitamin C 93.2%

Calcium 22.6% Iron 179.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Boil the spaghetti in salted water until it is tender crisp or cooked al dente.
2. When cooked, drain in a colander an keep warm
3. Simultaneously, in a large nonstick skillet, heat the oil over moderate heat.
4. Add shallots and garlic and sauté for 2 minutes just until the onions are soft.
Add in the clams and chopped spinach and stir for about 1 minute.
5. Pour in the stock and bring to a boil.
6. Reduce the heat and simmer the clams for about 15 to 20 minutes, stirring occasionally until the clams are almost cooked and flavors have blended.
7. Blend the corn starch, lemon zest and juice.
8. Add to the pan and stir until well blended in the broth.
9. Cook, stirring until the sauce is thick and bubbly.
10. Stir in the parsley and season with salt and pepper.

SERVING
11. Divide the spaghetti among 4 pasta plates.
12. Ladle the clam sauce over the pasta and serve immediately.
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