
Spring Cabbage and Clam Peperoncino
Cost $12, save $8
Source: Recommended by CookPal
- 30 Min
- 4 Servings
- $12
Spring Cabbage and Clam Peperoncino
Cost $12, save $8
Source: Recommended by CookPal
- 30 Min
- 4 Servings
- $12
INGREDIENTS
Pasta
- 320g spaghetti
Seafood
- 300g clams (purged)
Vegetables
- 1/2 head spring cabbage (400g)
- đź§„ 2 cloves garlic
- 2 dried chilies
Condiments
- 5 tbsp olive oil
- 3 tbsp white wine
- đź§‚ 2/3 tsp salt
- Pinch of black pepper
STEPS
Wash the clams by rubbing their shells together.
Cut spring cabbage into bite-sized pieces. Mince garlic after removing its core. Remove stems and seeds from dried chilies.
Boil water in a pot, add salt and spaghetti, and cook according to package instructions. Add cabbage 1 minute before the pasta finishes cooking. Drain well.
Heat olive oil, garlic, and chilies in a frying pan over low heat until fragrant. Add clams and white wine, cover, and steam for 3–4 minutes until clams open.
Combine the cooked pasta and cabbage with the clam mixture. Season with salt and black pepper to taste.
NUTRIENTS
Per 1 serving🔥
450
Calories
- 18gProtein
- 60gCarbs
- 15gFats
đź’ˇ Tips
Use fresh spring cabbage for the best flavor.Adjust chili quantity based on your spice tolerance.Serve immediately for optimal taste and texture.
⚠️ Precautions
This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.