Spaghetti Marinara with Vongole from Glass
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti or linuine
- 1 cup sour cream, 200 g
- 1 cup cream, 200 g
- 2 glasses mussel meat, 130 g each
- 1 shallot (s)
- 1 clove garlic
- 4 tablespoon white wine, dry to half-lump
- 1 tablespoon butter
- Curry powder, heat to taste
- salt and pepper
- Herbs, e.g. flat leaf parsley, oregano
- Worcestershire sauce or soy sauce
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti or linguine in salted water according to the instructions on the packet until al dente.
- Chop the shallot and garlic very finely, fry them with the drained mussels in a pan with butaris or good oil until the onions are light yellow. Add sour cream and cream, simmer everything until it has a good consistency.
- Then add the white wine and season with salt, pepper and curry powder. The best mild English curry, if you like it spicy, you can use Thai curry, which is available in 3 strengths. You can season with herbs as you like, e.g. flat-leaf parsley, oregano. You can also drizzle in some Worcestershire sauce or soy sauce, good for taste and color. When the sauce is to your taste, mix it with the spaghetti and serve very quickly.
- I always cook according to my imagination, so I leave the little subtleties to the taste of whoever is cooking. In any case, the sauce has to be nice and yellow. Mela had a restaurant where she still cooked and that was one of her recipes.
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