Spaghetti Alle Vongole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g spahetti
- 6 tablespoon, leveled olive oil
- 1 onion (s), white
- 2 cloves garlic)
- 1 bunch parsley, smooth
- 125 ml white wine, dry Italian
- 1 kg mussel (s) (fresh Vongole)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in salted water until al dente. Clean the mussels thoroughly under running water or soak them in water for about 2 hours.
- Heat 5 tablespoons of oil in a pan with a high rim. Gently fry the finely chopped onion, chopped garlic and finely chopped parsley in it.
- At the same time, heat the remaining oil in a saucepan and add the mussels, turning them well. Now pour the wine over the mussels, cover and simmer for about 5 minutes. Then strain the liquid through a hair sieve, add to the pan to mix, bring to the boil briefly, season with salt, pepper and add the opened mussels. Now throw away the closed mussels. Turn everything well and add the al dente cooked spaghetti slightly moist and turn again well until all the spaghetti is coated with the sauce.
- Arrange as Primo Piatto (1st course) on 4 plates and always serve without cheese. Add another plate for the mussel shells that will be empty later.
- You can increase the amount of liquid with approx. 100 ml fish stock before seasoning.
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