Spaghetti With Clam Sauce

« Pasta with clam sauce is a prestigious dish of Italian cuisine. »

Serving: 6 | Prep: 15m | Ready in: 35m


• 1 lb. spaghetti
• 1 pint heavy whipping cream
• 2 cups jarred baby clams with juice
• 3 cloves garlic, minced
• 1 1/2 anchovy fillets
• 1/2 tsp. red pepper flakes
• 1 egg yolk
• 1/4 cup grated Parmesan cheese
• salt to taste
• 1/4 cup crushed croutons, or to taste
• 2 tbsps. chopped fresh basil, or to taste


• Boil lightly salted water in a large pot. Cook and stir spaghetti from time to
time in boiling water for about 12 minutes until al dente. Let drain.
• In a large pot, stir anchovies, clams with juice, garlic and cream together on
medium heat; simmer and put away from the heat. Put in red pepper flakes;
• In a small bowl, beat up egg yolk. Pour in 1 spoonful of hot cream mixture
and whisks. Do this twice more. Add egg yolk mixture in cream mixture and
• Transfer cooked spaghetti to cream mixture; toss until pasta is coated, cover
the pot and rest for about 5 minutes until flavors are blended and pasta
absorbs some sauce. Top with Parmesan cheese and salt. Scoop pasta into
bowls, then add basil and croutons on top.

Nutrition Information:

• Calories: 667 calories;
• Total Carbohydrate: 63.3 g
• Cholesterol: 182 mg
• Total Fat: 33.5 g
• Protein: 27.4 g
• Sodium: 192 mg


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