Vongole

Name: Vongole
Total time: 30 min
Yield: 270 g
Ingredients: Frozen Whiteleg Shrimp Meat 100 g; Spaghetti Noodles 70 g; Fontana Venezia Peperoncino & Garlic Vongole Pasta Sauce 100 g

Cook 30 min Difficulty EASY 450 kcal

#Vongole #Italian pasta #Seafood pasta #Clam pasta #Spaghetti #Olive oil pasta #Easy cooking #Chewy noodles #Wine pairing #Spicy pasta

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Ingredients

Main ingredients

Frozen Whiteleg Shrimp Meat 100 g
Spaghetti Noodles 70 g

Seasonings/Sauce

Fontana Venezia Peperoncino & Garlic Vongole Pasta Sauce 100 g

Nutrition summary

Carbohydrates 52.7 g 47%

Protein 23.1 g 20%

Fat 16.55 g 33%

Serving size 270g

Cooking steps

1

Slice the garlic thinly.
2

Heat olive oil in a pan and sauté the garlic over low heat.
3

Add peperoncino and anchovies, and sauté.
4

Add boiled spaghetti noodles to the pan.
5

Mix in pasta water and Parmesan cheese.
6

Plate and sprinkle with parsley.

Vongole

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