Spaghetti with Vongole

Name: Spaghetti with Vongole
Yield: 6
Ingredients: 300 g of broken spaghetti, cut in half; For the sauce; 1 kg of vongole with shells, cleaned and washed; 1/2 cup of water (120 ml); 4 cloves of garlic, minced; 1 tablespoon of salt; 2 tablespoons of olive oil; 1/2 tablespoon of red pepper flakes; 1/4 cup of chopped parsley

1
300 g of broken spaghetti, cut in half
2
For the sauce
3
1 kg of vongole with shells, cleaned and washed
4
1/2 cup of water (120 ml)
5
4 cloves of garlic, minced
6
1 tablespoon of salt
7
2 tablespoons of olive oil
8
1/2 tablespoon of red pepper flakes
9
1/4 cup of chopped parsley

Ingredients

1
300 g of broken spaghetti, cut in half
2
For the sauce
3
1 kg of vongole with shells, cleaned and washed
4
1/2 cup of water (120 ml)
5
4 cloves of garlic, minced
6
1 tablespoon of salt
7
2 tablespoons of olive oil
8
1/2 tablespoon of red pepper flakes
9
1/4 cup of chopped parsley

Directions

1
In a large refrigerator-safe bowl, place 1.5 liters of water and, without covering, microwave on high for 10 minutes or until boiling
2
Add the spaghetti and, without covering, cook for 12 minutes or until al dente, stirring three times during that time
3
Prepare the sauce: in a medium-sized refrigerator-safe bowl, combine all ingredients, cover with a lid (or plastic wrap, leaving a gap) and microwave on high for 5 minutes or until the shells open up (discard any closed ones)
4
Scoop out the spaghetti, add it to the sauce, mix well, and transfer to a serving dish
5
Serve immediately
6
290 calories per portion