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    Ingredients: Shelled clams (Chamelea gallina) 60%, extra virgin olive oil 19%, clam broth 17%, parsley 1%, garlic 0.6%, salt. Acidity regulator: citric acid.

    Technical Specifications

    Additional information

    Weight N/A
    Valori nutrizionali medi

    per 100 g

    Valore energetico

    114 Kcal / 472 Kj

    Grassi

    8,4 g

    di cui: saturi

    1,3 g

    Fibra alimentare

    0,6 g

    Proteine

    5,6 g

    Sale

    0,58 g

    Rustichella d'Abruzzo Vongole alla Marinara

    Clams Marinara 130g

    3.64 

    Ready sauce prepared by slow boiling of tomato pulp with clams, parsley, garlic and extra virgin olive oil from the Aprutino Pescarese area. The ideal combination is with Rustichella dโ€™Abruzzo Linguine but we also recommend it with Rustichella dโ€™Abruzzo "90 RAPIDA" Spaghetti that cook in just 90 seconds, so you never have to give up on a great plate of pasta. To be consumed at room temperature or slightly heated over low heat.

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    Rustichella d'Abruzzo Vongole alla Marinara

    Clams Marinara 130g

    3.64 

    Ready sauce prepared by slow boiling of tomato pulp with clams, parsley, garlic and extra virgin olive oil from the Aprutino Pescarese area. The ideal combination is with Rustichella dโ€™Abruzzo Linguine but we also recommend it with Rustichella dโ€™Abruzzo "90 RAPIDA" Spaghetti that cook in just 90 seconds, so you never have to give up on a great plate of pasta. To be consumed at room temperature or slightly heated over low heat.

    Ingredients: Shelled clams (Chamelea gallina) 60%, extra virgin olive oil 19%, clam broth 17%, parsley 1%, garlic 0.6%, salt. Acidity regulator: citric acid.

    Additional information

    Weight N/A
    Valori nutrizionali medi

    per 100 g

    Valore energetico

    114 Kcal / 472 Kj

    Grassi

    8,4 g

    di cui: saturi

    1,3 g

    Fibra alimentare

    0,6 g

    Proteine

    5,6 g

    Sale

    0,58 g

    Reviews

    There are no reviews yet

    Add a review
    Currently, we are not accepting new reviews
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