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Salad of Spaghetti, Whelks, Olives and CeleryTheWorldWideGourmet.com

Flavors of Italy

Total time: 15 to 30 min

Preparation and cooking time: 20 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:133.5 kcal

Proteins:8.4 g

Fats:3.2 g

Carbohydrate:18 g

Fibers:2.5 g

Sugar:0.6 g

Cholesterol:15 mg

Sodium:187.4 mg

Calcium:94.2 mg

Energy:144 kcal

Proteins:9.1 g

Fats:3.5 g

Carbohydrate:19.4 g

Fibers:2.7 g

Sugar:0.7 g

Cholesterol:16.2 mg

Sodium:202.2 mg

Calcium:101.6 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

160

g

spaghetti (see pasta)

100

g

whelks, cooked and shelled

80

g

celery

15

g

toasted pine nuts

20

taggiasco olives, pitted

12

marjoram leaves

5

ml

olive oil

salt and pepper

METHOD

  1. Dice the celery. Cook the spaghetti, drain and cool in running water.
  2. Drain the pasta again and dress with an emulsion made with the olive oil, lemon juice, salt and pepper.
  3. Add to the pasta the diced celery, halved olives, and marjoram. Toss and serve in individual plates. Garnish with the whelks and roasted pine nuts.

SOMMELIER

Pomino Il Benefizio, 1995 - Marchesi de' Frescobaldi


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