Vongole Pasta

Name: Vongole Pasta
Total time: 30 min
Yield: 314.2 g
Ingredients: Fontana Venezia Peperoncino & Garlic Vongole Pasta Sauce 100 g; Frozen peeled white shrimp 150 g; Spaghetti noodles 64 g; Ground black pepper 0.2 g

Cook 30 min Difficulty EASY 457 kcal

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Ingredients

Main ingredients

Fontana Venezia Peperoncino & Garlic Vongole Pasta Sauce 100 g
Frozen peeled white shrimp 150 g
Spaghetti noodles 64 g

Seasonings/Sauce

Ground black pepper 0.2 g

Nutrition summary

Carbohydrates 48.57 g 42%

Protein 28.84 g 25%

Fat 16.73 g 33%

Serving size 314.2g

Cooking steps

1

Clean the clams thoroughly.
2

Boil the pasta in boiling water.
3

Sauté minced garlic in olive oil.
4

Add clams and white wine, then simmer.
5

Add the pasta to the pan and mix with the sauce.
6

Sprinkle with parsley and pepper to finish.

Vongole Pasta

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