Pasta alle Vongole
Pasta alle Vongole is a classic Italian seafood pasta dish featuring fresh clams, typically served with spaghetti or linguine. The dish originates from Naples and coastal regions of Italy, where it's a staple of Mediterranean cuisine. Its simple preparation highlights the natural brininess of the clams, combined with garlic, white wine, and fresh parsley.
🍽️ Nutrition at a glance
This dish is primarily carbohydrate-rich from the pasta, with moderate protein from the clams and healthy fats from olive oil. It provides essential minerals like iron, zinc, and selenium from the shellfish, along with B vitamins. A typical serving contains approximately 500-600 calories.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 25 g |
| Carbs | 75 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Iron | 8 mg |
| Zinc | 5 mg |
| Selenium | 40 mcg |
| Vitamin B12 | 15 mcg |
| Phosphorus | 250 mg |
| Manganese | 1.5 mg |
| Copper | 0.8 mg |
| Omega-3 fatty acids | 0.5 g |
Per 1.5 cups (300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Pasta alle Vongole represents the Italian philosophy of 'cucina povera' (peasant cooking) - transforming simple, affordable ingredients into an elegant dish. Nutritionally, clams are among the most nutrient-dense shellfish, offering more iron per serving than red meat while being low in fat.
