John Myers
Ingredients for 4 servings:
- 3 chili peppers
- 1 kg clams
- 500g spaghetti
- Salt
- 4 garlic cloves
- 8 cherry tomatoes
- 8 tbsp olive oil
- 100 ml white wine
- 1 tbsp, heaped parsley
- Fleur de Sel
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Spaghetti with clams
Chop a chili pepper and toss it with the mussels in a bowl. Wash the mussels under cold running water, rubbing them together to remove any limescale and sand deposits. Drain and discard any that have already opened. Cook the spaghetti in boiling salted water according to the package instructions until al dente. Peel and thinly slice the garlic. Finely chop the remaining chili peppers. Wash and halve the tomatoes. Heat a large pan and add the oil. Sauté the garlic and chili until the garlic is light golden brown. Add the mussels and tomatoes, pour in the white wine, and cook everything over high heat for a few minutes until the mussels open. Discard any that are closed. Mix in the drained spaghetti and parsley. Season with fleur de sel to taste.
Facebook Comments