Spaghetti Alle Vongole
Spaghetti with mussels, garlic and chili is a true classic from Italian cuisine.This is an authentic Italian recipe.
Equipment
- 1 Sharp Knife
- 1 Grater
- 1 Saucepan
- 1 Boiler
- 1 Silicone Pliers
- 1 Silicone spatula
Ingredients
- 2 liter Cold Water 68 fl oz
- 1 kg Clams (Vongole) 1 lb
- 400 g Spaghetti 0,9 lb
- 0,5 dl Extra Virgin Olive Oil 1,7 fl oz
- 0,5 pcs Red Chilli
- 4 pcs Garlic Cloves
- 250 g Parsley 0,55 lb
- 2 dl Cherry Tomatoes 1,7 fl oz
- 2 dl Dry White Wine 6,8 fl oz
- 0,5 pcs Zest From Lemon
- Fresh Ground Black Pepper
- Salt
Instructions
- Cook the pasta 2 min shorter than the instructions onthe package.
- Heat olive oil in a large saucepan and fry the chili and garlic for 2 minutes.
- Add the tomatoes and fry for another 4-5minutes. Season with black pepper..
- Add the mussels and stir.
- Add the wine and put on the lid and cook forabout 2 minutes, or until all the mussels have opened. Remove the mussels that sill are closed.
- Turn the freshly cooked pasta into the musselsaucepan and let it simmer for at least 2 minutes on low heat while stirring.
- Grate over lemonzest, season with salt and freshly grounded black pepper.
- Sprinkle over the rest of the parsley.
- Serve in hot deep plates.
