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A little mistake with the herbs (we bought coriander instead of parsley) created a new heavenly food from the sea
Spaghetti Vongole
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Serves: 4
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Ingredients
- • 500g Spaghetti
- • 1l salted Water
- • 1kg clams
- • 1 red onion
- • 2 cloves of garlic
- • 2 tbsp of olive oil.
- • 1 tbsp of sea salt
- • 1 bunch of coriander
- • Ground pepper
- • 5dl acidic white wine
Instructions
- 1. Rinse the clams well. Sort out the closed ones and throw them away 2. Chop the red onion in slices and the cloves of garlic in small cubes
- 3.Fry Onion and garlic in olive oil until they are brownish. 4. Add the mussels, a tbsp of sea salt and 5dl acidic white wine 6. Cut the coriander roughly with a scissor and add the leaves to the clams 7. Season with ground pepper 8. Let simmer for 18 minutes at medium temperature
- 9. In parallel cook the spaghetti al dente in salted water 10. Put the Spaghetti on a plate and add the clams on top.