Spaghetti Vongole

15 minutes

30 minutes

Mittel

2 persons

This recipe celebrates the irresistible harmony of spaghetti and mussels. Close your eyes and imagine yourself sitting in a picturesque beach restaurant as the sun begins to sink below the horizon - and right now this magical dish is being served in front of you. Let yourself be seduced by the world of mussels and taste the unmistakable taste of holiday spirit.

Ingredients

1x clams in shell 1000 g
250 g Spaghetti Mancini
3 tbsp olive oil
3 cloves fresh garlic minced
1 chili pepper, deseeded and finely chopped
100 ml dry white wine
8 small cocktail tomatoes
½ bunch of parsley
2 tablespoons salt for the cooking water
pinch of salt to taste
Freshly ground pepper

Stefan from HONEST CATCH

Stefan from HONEST CATCH Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the frozen mussels in cold water for about 15 minutes and clean them several times with clear water. Then drain well.

Heat the olive oil in a large pan. Sauté half of the garlic in it. Add the mussels and wine to the garlic and simmer covered over medium heat for about 5 minutes until the mussels open. Remove the lid and simmer for another 2-3 minutes to allow the alcohol to evaporate. Remove the mussels and strain them. Do not use tightly closed mussels. Collect the broth and put it through a fine sieve so that the remaining sand can be removed.

Cook the spaghetti in a large pot with enough salted water for about 7 minutes so that they still have some bite (the pasta will later be cooked al dente in the mussel stock).

Sauté the other half of the garlic in olive oil in a pan, mix well with the chili pepper and the cooked spaghetti. Cook the pasta in the broth until al dente.

Add the chopped parsley and mix everything well. Season with salt and pepper.

Thaw the frozen mussels in cold water for about 15 minutes and clean them several times with clear water. Then drain well.

Heat the olive oil in a large pan. Sauté half of the garlic in it. Add the mussels and wine to the garlic and simmer covered over medium heat for about 5 minutes until the mussels open. Remove the lid and simmer for another 2-3 minutes to allow the alcohol to evaporate. Remove the mussels and strain them. Do not use tightly closed mussels. Collect the broth and put it through a fine sieve so that the remaining sand can be removed.

Cook the spaghetti in a large pot with enough salted water for about 7 minutes so that they still have some bite (the pasta will later be cooked al dente in the mussel stock).

Sauté the other half of the garlic in olive oil in a pan, mix well with the chili pepper and the cooked spaghetti. Cook the pasta in the broth until al dente.

Add the chopped parsley and mix everything well. Season with salt and pepper.

Portion the Spaghetti Vongole onto plates and serve hot.