in Italy

Spaghetti Vongole

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Ingredients for 2 servings:

  • 1 kg clams
  • 3 cloves garlic
  • 1 bunch of parsley
  • 2 tomatoes
  • 250 g spaghetti, thin
  • ¼ liter white wine
  • salt and pepper
  • pepper
  • olive oil

Instructions

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

Spaghetti with clams

Wash the mussels thoroughly, discarding any that are open. Heat a generous amount of olive oil in a deep pan, add the mussels. Cover and wait about 8-10 minutes. Stir frequently. The mussels should then be open; discard any that are still completely closed; they’re bad! Chop the garlic and tomatoes, add them to the mussels. Pour in the white wine and bring back to a boil briefly. Add salt only if necessary; the mussels are already quite salty. Finely chop the parsley and mix in, and grind over pepper if desired. Mix with the cooked spaghetti in the pan and serve immediately!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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