Italian Vongole Sauce - 8g Carbohydrate; 2g Dietary Fiber

Vongole Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
3 packages clams -- OR 1 pounds clams and 2 pounds mussels
2 garlic cloves -- peeled and crushed
1/4 cup olive oil
1 1/2 pounds ripe tomatoes -- blanched, peeled and diced
salt and freshly ground pepper to taste
to serve: cooked pasta to serve 4 people
2 tablespoons chopped fresh parsley

Wash shellfish thoroughly and remove beards from the mussels if using. Soak 5 minutes in cold salted water before using. Place shellfish in a large pan and shake over low heat until shells open. Remove from heat and discard any unopened shells. Remove shellfish from the pan and take about half of them out of their shells. Saute garlic in the olive oil. Add tomatoes, salt and pepper and cook 10-15 minutes. Add all shellfish and any juices. Stir to coat with sauce and heat through. Toss pasta in this mixture and serve sprinkled with the parsley. Makes 4 servings. This seaside classic takes its name from the Italian word 'vongola' or clam.. Today mussels are usually used as well as clams. Two kinds of clam are found in Italy. One is small with a yellow shell. The other is larger and better flavored; it is distinguished by a gray shell with a dark blue line through the middle. Naples is said to be the homeland of Spaghetti Vongole. Some aficionados prefer the sauce 'bianco', or without tomatoes.

Per Serving (excluding unknown items): 163 Calories; 14g Fat (74.4% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 21mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0