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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 4 quarts of water to a boil in a large pot for cooking pasta. | 2. Scrub | 3. the clam shells under cold water with a stiff bristle brush. | 4. Heat the olive oil in a large nonstick skillet. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute. Stir in the bacon and pepper flakes and cook for 1 minute. Add vermouth and bring to a boil. | 5. Add the clam broth, and bring to a boil. | 6. Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes. | 7. Cook the spaghetti in the boiling water until al dente, about 8 minutes. | 8. Drain the pasta in a colander. | 9. Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes. | 10. Stir in the parsley and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
littleneck clam	36			14524.8329	0.0	3231.3673	81.6002
extra virgin olive oil	1	tablespoon		14524.8329	0.0	3231.3673	81.6002
garlic	3	cloves		13.41	2.9754	0.5724	0.045
canadian bacon	1	ounce	smoked sliced	31.1667	0.3797	5.7545	0.7423
pepper flake	1/4	teaspoon		14524.8329	0.0	3231.3673	81.6002
white vermouth	1/2	cup		14524.8329	0.0	3231.3673	81.6002
clam broth	1	cup	bottled	14524.8329	0.0	3231.3673	81.6002
baking potato	1	pound	peeled cut	14524.8329	0.0	3231.3673	81.6002
spaghetti	8	ounces	used	70.3067	15.6716	1.4515	1.2927
flat leaf parsley	1/2		chopped	14524.8329	0.0	3231.3673	81.6002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.