Spaghetti E Vongole

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg mussel (s) (clams), fresh
  • 500 g spahetti or thin ribbon noodles
  • 2 cloves garlic)
  • 4 tablespoon olive oil
  • 1 bunch parsley, smooth, chopped
  • 1 hot pepper or chilli pepper, fresh
  • 250 g tomato (s), small
  • possibly salt
Spaghetti E Vongole
Spaghetti E Vongole

Instructions

  1. Wash the clams thoroughly in cold water.
  2. Heat the olive oil in a large pan. Peel and quarter the garlic. Chop the peppers or chilli peppers (if you don`t like it so spicy, remove the seeds under running water beforehand, then be careful with your hands - it burns like fire if you touch your eye with it afterwards!). Add both. Wash, quarter and core the tomatoes. Add to the pan and simmer for about 5 minutes. Then add the clams and about half of the chopped parsley. Put the lid on and let it simmer.
  3. Meanwhile cook the noodles al dente according to the instructions on the packet. When the pasta is ready (takes about 8-10 minutes), the mussels should have opened and cooked through by now. Sort out closed copies. Drain the pasta and mix with the mussels. If necessary, season with salt.
  4. Spread on plates and serve sprinkled with the remaining parsley.

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