Spaghetti alle Vongole in Bianco
Spaghetti alle Vongole in Bianco is a classic Italian pasta dish, particularly beloved in Naples and coastal regions, featuring spaghetti tossed with fresh clams, garlic, white wine, and olive oil. It's a 'white' (in bianco) preparation, meaning it uses no tomato sauce, allowing the briny sweetness of the clams and the aromatic base to shine through.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the pasta, with a moderate amount of lean protein from the clams. A typical serving provides around 500-600 calories, and the clams offer valuable minerals like iron and zinc.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 25 g |
| Carbs | 55 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 850 mg |
| Potassium | 400 mg |
| Iron | 4 mg |
| Selenium | 50 mcg |
| Phosphorus | 300 mg |
| Zinc | 3 mg |
| Vitamin B12 | 15 mcg |
| Niacin (B3) | 5 mg |
| Magnesium | 60 mg |
Per 1 plate (300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a hallmark of Italian 'cucina povera' (peasant cooking), transforming simple, abundant coastal ingredients into an elegant dish. Nutritionally, the clams make it a surprisingly good source of vitamin B12 and omega-3 fatty acids compared to many other pasta dishes.
