Linguine with Shrimp and Clams - BeeaaB - LauraLii

Name: Linguine with Shrimp and Clams
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: Macaroni, cooked 1000 gr; Vongole Omega Seafood Cooked Gourmet Clams 1kg~No Brand Owner supplied for New Zealand Data 500 gr; Shrimp, cooked 300 gr; Garlic, 2 Medium garlic clove (6 gr); Oil, olive, salad or cooking 3 Tbsp (18 gr); Parsley, fresh 10 gr; Salt, table 1.5 tsp (6 gr); Spices, pepper, black 1 tsp (2 gr); Cherry tomatoes, 150 gr

Cooking time in 30 minutes

Servings 5 Person

BeeaaB Point: 19

BeeaaB

Clam and shrimp pasta is a dish that embodies the essence of the cuisine of our peninsula: simple, fresh and rich in flavours.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Linguine with Shrimp and Clams and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

To accurately understand what nutrients and in what quantities are providing what needs in your or your child's body, log in

Calories

16%

Carbohydrate

15%

Protein

29%

Threonine

61%

Isoleucine

83%

Leucine

49%

Lysine

27%

Valine

74%

Tryptophan

73%

Histidine

53%

Tyrosine + Phenylalanine

1% >

Methionine + Cysteine

1% >

Fat

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

SFA

Cholesterol

27%

Trans fats

Fiber

11%

Water

Total Sugar

Vitamins

vitamin c

Thiamine vitamin b1

28%

Riboflavin vitamin b2

18%

Niacin vitamin b3

22%

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

17%

Folate vitamin b9

Cobalamin vitamin b12

93%

Choline

1% >

vitamin a

vitamin k

32%

vitamin e

Minerals

Calcium

Iron

62%

Magnesium

16%

Sodium

74%

Zinc

19%

Selenium

257%

Potassium

11%

Phosphorus

36%

Manganese

Copper

29%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Ingredients

Food itemValue

Macaroni, cooked1000 gr

Vongole Omega Seafood Cooked Gourmet Clams 1kg~No Brand Owner supplied for New Zealand Data500 gr

Shrimp, cooked300 gr

Garlic,2 Medium garlic clove (6 gr)

Oil, olive, salad or cooking3 Tbsp (18 gr)

Parsley, fresh10 gr

Salt, table1.5 tsp (6 gr)

Spices, pepper, black1 tsp (2 gr)

Cherry tomatoes,150 gr

Prepare the clams and shrimp

Both shrimp and clams are the key element of this dish, which is why their quality will significantly influence the final result. It is essential to choose fresh, high-quality clams to guarantee an authentic and genuine taste to the preparation. Selecting fresh, healthy clams, from reliable sources and preferably locally sourced, is essential to getting the most out of your dish and ensuring that every bite is an explosion of delicious flavours. Start by carefully cleaning the clams and prawns. Meanwhile, in a large pan, fry two cloves of garlic (6.0 g) with a drizzle of extra virgin olive oil. The basic preparation for the clams is always the same: in the pan with oil, put clams (500 gr). Cook with the lid on for about 8/9 minutes over medium heat until the clams have opened, then turn off the heat and leave to cool. Once all the clams have opened, add the prawns (300 g) to the pan and let them cook again for a few minutes. Also add the cherry tomatoes cut in half (80 g).

Prepare the spaghetti

In the meantime, cook the pasta (400 g) in plenty of salted water, leaving it al dente. Before draining, reserve a ladle of cooking water. Drain the pasta and transfer it directly to the pan with the clams, shrimp and cherry tomatoes. Add a little pasta cooking water and sauté everything together to blend the flavors. Sprinkle with plenty of chopped parsley and freshly ground black pepper to taste. The clam and shrimp pasta is ready to be served! Offer it to your guests while it is still hot, garnishing each dish with a few clams.