Spaghetti all Vongole Posillipo

Ingredients for 4 servings:

• 500g spaghetti
• 1 kg mussels, clams
• 3 carrots
• 2 stalk(s) Celery , (reserve green leaves for later)
• 1 m.-sized onion(s)
• 2 bulb(s) garlic, Chinese = 8 cloves of local
• 5 anchovy fillets
• 10 tomatoes, dried
• 200 ml white wine
• 250 ml cream
• 1 bunch of parsley
• some pepperoncini
• some olive oil
• e.g. fish stock or chicken broth
• n. B. Salt
• n. B. Pepper, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Holiday memories of the Amalfi Coast

Cook the spaghetti as usual. Clean the mussels and place them in salted water for about an hour to remove the sand. Soak the sun-dried tomatoes in hot water. Meanwhile, prepare the soffritto, clean the vegetables and cut them into tiny pieces (or, for the lazy among us, chop them in a food processor). Dice the onion and fry them in a little olive oil. Add the anchovy fillets to the onion and fry until they have broken down. Now add the vegetables and sauté briefly. Also dice or flake the garlic and add about half of it to the mixture in the pot. Pour in the white wine and continue cooking until the wine has evaporated. Now add the fish stock or chicken broth and the diced, sun-dried tomatoes, season with peperoncini and a little salt if desired (be careful with the anchovy fillets, as the mussels will also release salt). Simmer with the lid on for 10 minutes, then add the cream and let it reduce slightly, uncovered. Meanwhile, chop the parsley, drain and sort the mussels, and then add the mussels to the pot along with the remaining garlic, parsley, and the finely chopped green parts of the celery stalks. Cover and cook for about 10 minutes, shaking the pot occasionally. Serve with the spaghetti or linguini cooked al dente! Season with pepper!