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Spaghetti Vongole e Tonno all'italiamann

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Ingredients for 4 servings:

  • 600 g spaghetti, cook all’dente
  • 250 g mussels (Vongole) in brine
  • 250 g tuna in oil (from a can)
  • 1 handful of basil
  • some salt and pepper
  • chili
  • ½ bunch parsley, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 can/n tomatoes, chopped
  • 2 tbsp tomato paste
  • 100 g black olives without stones
  • some olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

the recipe is my own creation

I like to prepare this dish in a large pan. Heat olive oil, fry the olives slightly, then add the garlic, fry briefly, and then deglaze with the tomatoes. Season the sauce with salt, pepper, and chili. Add the tomato paste, basil, and parsley. Bring to a boil once, then simmer gently for about 50 minutes until the sauce has reduced. About 15 minutes before the end, add the vongole and tuna to the sauce and braise. Serve the sauce with the pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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