Spaghetti alla Vongole

Ingredients for 4 servings:

• 350g spaghetti
• 6 tbsp, leveled olive oil
• 1 onion(s), white
• 2 garlic cloves
• 1 bunch parsley, flat
• 125 ml dry white wine, Italian
• 1 kg mussels (vongole), fresh
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Spaghetti with clams, Italian specialty

Cook the spaghetti in salted water until al dente. Clean the mussels thoroughly under running water or soak them in water for about 2 hours. Heat 5 tablespoons of oil in a high-sided pan. Gently fry the finely chopped onion, chopped garlic, and finely chopped parsley. At the same time, heat the remaining oil in a saucepan and add the mussels, tossing well. Pour the wine over the mussels, cover, and simmer for about 5 minutes. Strain the liquid through a fine sieve, add it to the pan, bring to a boil briefly, season with salt and pepper, and add the opened mussels. Discard any closed mussels. Toss everything well and add the slightly damp spaghetti cooked al dente, tossing again until all the spaghetti is coated with the sauce. Serve as a primo piatto (first course) on 4 plates and always without cheese. Set aside another plate for the mussel shells that will later be emptied. You can increase the amount of liquid before seasoning by adding about 100 ml of fish stock.