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Spaghetti with Tomato and Clam Sauce https://www.metro.ca/userfiles/image/recipes/spaghetti-sauce-tomate-palourdes-2934.jpg PT15M PT25M PT40M
Scrub and debeard clams under cold running water; discard open clams. In a pan, add clams and shallots to fish stock and bring to a boil. Cook covered until shells open, about 6 to 8 min. Shake pan now and then during cooking. Discard unopen clams. Keep 12 unshelled clams warm. Shuck remaining clams. Filter and reserve cooking liquid. In the same pan, heat oil on low and cook garlic without browning it. Add wine and lemon juice and simmer for 3 min. Add tomatoes and sugar and simmer 10-15 min. on low. Stir spaghetti, clams and parsley gently into sauce.
4
6 lb (2,5 kg) fresh littleneck clams 2 shallots, chopped 1/3 cup (80 mL) olive oil 4 garlic cloves, chopped 1/2 cup (125 mL) dry white wine 28 oz (796 mL) can diced plum tomatoes 2 Tbsp. (30 mL) sugar 1/2 cup (125 mL) chopped flat leaf parsley 1 lb (454 g) spaghetti, cooked
Spaghetti with Tomato and Clam Sauce

Spaghetti with Tomato and Clam Sauce

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 6 lb
    (2,5 kg)
    fresh littleneck clams
  • 2
    shallots, chopped
  • 1/3 cup
    (80 mL)
    olive oil
  • 4
    garlic cloves, chopped
  • 1/2 cup
    (125 mL)
    dry white wine
  • 28 oz
    (796 mL)
    can diced plum tomatoes
    You might like:

    Flyer Deals  (2)
    HEIRLOOM TOMATOES

    HEIRLOOM TOMATOES

    $2.49 /lb

    PRODUCT OF ONTARIO 5.49/kg

    Romaine Lettuce or Extra Large Beefsteak Tomatoes

    Romaine Lettuce or Extra Large Beefsteak Tomatoes

    $0.99 ea. or /lb

    PRODUCT OF ONTARIO, 99¢ EA. PRODUCT OF ONTARIO 99¢/lb, 2.18/kg

  • 2 Tbsp.
    (30 mL)
    sugar
  • 1/2 cup
    (125 mL)
    chopped flat leaf parsley
  • 1 lb
    (454 g)
    spaghetti, cooked
Imprimer ma sélection

Preparation

Scrub and debeard clams under cold running water; discard open clams.

In a pan, add clams and shallots to fish stock and bring to a boil.

Cook covered until shells open, about 6 to 8 min.

Shake pan now and then during cooking.

Discard unopen clams.

Keep 12 unshelled clams warm.

Shuck remaining clams.

Filter and reserve cooking liquid.

In the same pan, heat oil on low and cook garlic without browning it.

Add wine and lemon juice and simmer for 3 min.

Add tomatoes and sugar and simmer 10-15 min. on low.

Stir spaghetti, clams and parsley gently into sauce.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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