Susan
Susan Susan is a stay-at-home mom who loves exploring new recipes to cook for her two picky children and the occasional adventurous meal for herself. With a background in professional cooking and specialized in western cuisine, Susan is the perfect guide to finding delicious, easy dishes for all kinds of eaters.

Spaghetti alle Vongole Veraci

Spaghetti alle Vongole Veraci

This delicious and nutritious toddler recipe from Down Under is sure to become a family favorite. Spaghetti alle Vongole Veraci is an Italian seafood dish that combines spaghetti with sweet and juicy baby clams. It’s easy to make and sure to please your little one’s taste buds - quick, simple and full of flavor! Perfect for those busy weeknight dinners, this dish is a surefire winner for the whole family.

General Information

  • Servings: 4
  • Keywords: Spaghetti, Vongole Veraci, Susan, Toddler Friendly
  • Calories: 548
  • Protein: 11g
  • Carbs: 87g
  • Fats: 13g
  • Preparation time: 45 minutes
  • Cooking time: 10 minutes

INGREDIENTS

  • 500g of spaghetti
  • 500g of Vongole Veraci
  • 2 cloves of garlic
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of chopped parsley
  • 1 teaspoon of black pepper (optional)

DIRECTIONS

  1. Gather all the ingredients for the recipe and measure them out according to the list above in metric measurements.
  2. Begin by cleaning the Vongole Veraci. Fill a bowl with cold water and add 1 teaspoon of baking soda. Soak the clams for about 10 minutes. Next, empty the bowl and rinse the clams with fresh water. (TIP: Take the opportunity to share a family joke with your kids here, like “What did the clam say when it sneezed? Shell-llllllooooo!“)
  3. Fill a large pot with cold salted water, add the pasta and place it over high heat.
  4. In the meantime, crush the garlic and chop the parsley.
  5. When the water starts to boil, add the clams and cook for about 10 minutes.
  6. In a separate pan, heat the extra virgin olive oil and when it starts to sizzle, add the garlic and parsley. Sauté the garlic and parsley for a few minutes, until the garlic is lightly golden.
  7. When the clams are cooked (open) turn off the heat and discard the clams that didn’t open.
  8. Drain the clams from the cooking liquid, keeping 2-3 tablespoons of the cooking liquid.
  9. Place the clams, and cooking liquid in the pan with the garlic and parsley, and cook for a few minutes.
  10. Drain the spaghetti and add it to the pan with the sauce. Stir for about a minute. (_TIP: Ask your kids to do the stirring - it’s a fun activity!).
  11. Serve immediately, with a sprinkle of black pepper (optional).
  • A garden salad
  • Sauteed vegetables like zucchini or eggplant

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