John Myers
Spaghetti Alle Vongole Bianche
The perfect spaghetti alle vongole bianche recipe with a picture and simple step-by-step instructions.
- 400 g Spaghetti
- 1 kg Freshly cleaned clams
- 1 Pc. Onion
- 2 Toes Garlic
- 1 bunch Parsely
- 175 ml White wine
- Salt
- White milled pepper
- Chilli (cayenne pepper)
- Freshly squeezed lemon juice
- 50 ml Extra virgin olive oil
- Approx. Bring 4L salted water to a boil.
- Meanwhile, finely chop the onion, garlic and parsley. Rinse and drain the mussels.
- Put a tablespoon of the oil in a saucepan in which the mussels will later be cooked separately. Put the rest of the oil in a pan with a high rim, in which all the ingredients will later fit together, and sauté the onions, garlic and 3/4 of the parsley over low heat.
- Put the pasta in the cooking water and cook until al dente and then drain.
- In the meantime, heat the oil in the prepared saucepan, add the mussels to the saucepan, stir well and add the wine. Put the lid on the pot and cook for about 5 minutes until they have opened.
- Lift the mussels out of the pot with a ladle and place in the pan. Sort out any mussels that are still closed. (Under no circumstances open them forcibly and eat! Risk of intoxication!) Pour the brew in the pot through a very fine sieve into the pan so that the sand that remains in the mussels does not end up in the food.
- Add the remaining parsley, season with salt, pepper, chilli and lemon juice.
- Put the pasta in the pan and mix everything well.
- Arrange on preheated plates and serve WITHOUT cheese.
- The quantities refer to one main course.
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