Spaghetti Alle Vongole Posillipo
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 1 kg mussel (s), clams
- 3 carrots, (carrots)
- 2 stalks celery, (keep green leaves)
- 1 medium onion (s)
- 2 bulbs garlic, Chinese = 8 cloves local
- 5 anchovy fillet (s)
- 10 tomato (s), dried
- 200 ml white wine
- 250 ml heavy cream
- 1 bunch parsley
- some hot peppers
- some olive oil
- fish stock, or chicken broth
- salt
- Pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti as usual.
- Clean the mussels and soak them in salted water for about 1 hour to desand, soak the sun-dried tomatoes in hot water.
- Meanwhile, prepare the soffritto, clean the vegetables and cut them into tiny pieces (or chop them up in the food processor for the lazy ones among us)! Cut the onion into cubes and fry in a little olive oil, add the anchovy fillets to the onion and fry until they have disintegrated.
- Now add the vegetables and let them simmer briefly, also cut the garlic into cubes or leaves and add about half of the mixture to the saucepan. Pour white wine on top and continue cooking until the wine has evaporated. Now add the fish stock or chicken stock and the diced, sun-dried tomatoes, season with peperoncini and possibly with a little salt (be careful because of the anchovy fillets and the mussels also give off salt).
- Simmer for 10 minutes with the lid on, then add the cream and let it boil down a little without the lid.
- In the meantime, cut the parsley, drain the mussels and sort them out, then transfer the mussels with the remaining garlic, the parsley and the also finely chopped green of the celery stalks into the pot. Cook with the lid on for about 10 minutes, shaking the pot here and there.
- Serve with the al dente cooked spaghetti or linguini! Pepper on the plate!
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