Spaghetti alle Vongole

Ingredients for 4 servings:

• 1 kg mussel(s) (clams, scrubbed)
• 2 tbsp olive oil
• 1 large onion(s) (finely chopped)
• 2 garlic cloves (also finely chopped)
• 1 tsp thyme, fresh
• 150 ml white wine
• 400 g tomatoes (diced, from the can)
• 350g spaghetti
• 1 tbsp parsley, freshly chopped
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

wonderfully light – perfect for summer

Place the mussels in a covered saucepan and cook (shake occasionally) over high heat for 3-4 minutes until they have opened. Remove from the heat, drain (important: collect the liquid!) and discard any unopened mussels. Now heat the oil in another saucepan and sauté the onions over low heat until translucent; they must not brown. Add the garlic and thyme and sauté briefly again. Increase the heat, add the wine and simmer until thickened. Then add the tomatoes and the liquid and simmer, covered, for about 15 minutes. Season to taste. In the meantime, cook the pasta until al dente and then add the mussels to the tomato sauce. Heat for another 2-3 minutes, sprinkle with parsley and mix well. Pour the sauce over the pasta, mix well and serve.