Spaghetti Vongole
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg mussel (s) (clams)
- 3 cloves garlic
- 1 bunch parsley
- 2 tomato (s)
- 250 g pasta (thin spahetti)
- 0.25 liter ¼ white wine
- salt
- pepper
- Oil (olive oil)
Print Recipe
Pin Recipe Instructions
- Wash the mussels well, throw away any opened ones. Heat generously with olive oil in a deep pan and add the mussels. Put the lid on and wait about 8-10 minutes. Stir often. Then the mussels should be open, throw away those that are still completely closed, they are bad!
- Chop the garlic and tomato, add to the mussels. Pour white wine on top and bring to the boil again briefly. Salt only if necessary, the mussels are already quite salty. Chop the parsley into small pieces and mix in, then rub in the pepper as desired.
- Mix with the cooked spaghetti in the pan, serve immediately!
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