"This recipe is so
appealing." Serving: 4 | Prep: 10m | Ready in: 35m
Ingredients
• 1 cup
fiddleheads, ends trimmed
•
1/2 (16 oz.) package whole-wheat spaghetti
•
2 tbsps. olive oil
•
2 large cloves garlic, minced
•
2 (3.75 oz.) cans smoked clams, drained and chopped
•
2 tbsps. dry white
wine
•
1/2 tsp. salt
•
1/4 cup grated Parmesan cheese, or to taste
Direction
•
Add fiddleheads to the saucepan and cover with the
water. Boil on high heat, then lower the heat to medium-low, cover, and let
simmer for roughly 15 minutes or till softened. Water will turn browned. Drain
off, and put aside.
• When fiddleheads
boil, fill the big pot along with slightly-salted water and boil to the rolling
boil on high heat. When water boil, whisk in spaghetti, and bring back to the boil. Cook pasta, uncovered, whisk once
in a while, for roughly 12 minutes or till pasta becomes thoroughly cooked yet
still firm to bite. Drain off well in the colander which is set in the sink.
• Heat olive oil on
medium heat in the big skillet. Cook and whisk garlic till fragrant, then whisk
in smoked clams. Whisk in salt, white wine and drained fiddleheads. Cook for
roughly 5 minutes or till thoroughly heated. Toss along with the spaghetti, and serve along with the Parmesan cheese.
Nutrition
Information
• Calories: 375 calories;
•
Total Carbohydrate: 42 g
•
Cholesterol: 26 mg
•
Total Fat: 15.6 g
•
Protein: 18.8 g
•
Sodium: 408 mg