Summary

Ingredients

• 800 g mussel (s), fresh (clams, vonole)
• 0.5 ½ onion (s), cut into cubes
• 400 g tomato (s), diced or tomato sauce
• 500 g spahetti
• 50 ml white wine
• 50 ml olive oil
• 1 clove (s) garlic, finely chopped
• 2 tablespoon parsley, finely chopped
• 1 peperoncini, grated
• Salt and pepper, from the mill
• leaves Chervil

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Instructions

1. Sort out the clams: discard broken or opened clams, wash the rest well.
2. Heat half of the olive oil in a saucepan. Add the mussels, pour the white wine over the top and bring to the boil over high heat, covered. The shells of the mussels are supposed to open.
3. Sweat the onion and garlic in the other half of the olive oil, add the diced tomatoes, toss briefly, add the mussels with the stock and season with salt, pepper and chili peppers.
4. Cook the spaghetti in plenty of salted water until al dente, strain and toss in the mussel sauce, sprinkle with parsley, garnish with the chervil leaves and serve immediately.
5. Tips and recommendations:
6. Garlic bread goes well with it. You can remove the mussel meat from the shells, add it to the sauce and only use a few shells as a decoration. Instead of the spaghetti you can use the very thin spaghettini. You can also replace the fresh mussels with frozen ones or mussels from the jar (250 g). The recipe also works very well if you omit the tomato sauce.