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Recipe by
A first course with all the flavor of the sea!
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Soak the clams in water and salt for at least half an hour.
Step 2 of 9: Wash them, drain them, pour them into a pan over high heat with garlic and white wine.
Step 3 of 9: Let the alcohol evaporate for a couple of minutes, cover with a lid until the clams are completely open (about 3 minutes).
Step 4 of 9: Meanwhile, in plenty of boiling water, cook the Tagliatelle ØNICA for 3 minutes (do not salt; the clams will provide the flavor).
Step 5 of 9: Drain the clams, taking care to collect the released cooking water (their juices), strain it and set it aside.
Step 6 of 9: In a pan, sauté the garlic over low heat in 2 tablespoons of oil with a little pepper.
Step 7 of 9: Add the cooked clams, the pasta al dente and the previously strained water.
Step 8 of 9: Let it absorb over low heat for a few minutes.
Step 9 of 9: Serve very hot with ground pepper and thyme or parsley.
In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Gluten, Eggs, and Molluscs
In gray: not detectedDetected
| Average values | Per serving289 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,238 kJ535 kcal | 774 kJ185 kcal |
| Fat | 33.81 g | 11.7 g |
| of which saturated fatty acids | 6.07 g | 2.1 g |
| Carbohydrates | 30.63 g | 10.6 g |
| of which sugars | 6.01 g | 2.08 g |
| Fibre | 1.01 g | 0.35 g |
| Protein | 27.05 g | 9.36 g |
| Salt | 0.43 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
