Spaghetti Vongole with Improvised Salad and Almalfi Lemon Dressing

5 from 10 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 366 kcal


For the spaghetti Vongole:

  • 1 kg Spaghetti
  • 2 Networks Vongole
  • 2 bunch Parsley
  • 25 Pc. Cherry tomatoes
  • 7 tbsp Olive oil
  • 1 Pc. Mini chilli pepper
  • 1 Pc. Onion
  • 2 Pc. Amalfi lemons (juice)
  • 2 Discs Amalfi lemons
  • 4 Pc. Garlic cloves
  • 350 ml White wine
  • Pepper
  • Salt

For the salad and the lemon dressing:

  • 4 Pc. Radicchio
  • 1 packet Pine nuts
  • 1 Pc. Amalfi lemon (juice)
  • 3 tbsp Olive oil
  • 1 tbsp Apple Cider Vinegar
  • Pepper
  • Salt


Spaghetti Vongole:

  • Cook the pasta al dente according to the instructions. Meanwhile let the olive oil, onions, garlic cloves, parsley, lemon juice, salt, pepper, chilli peppers and 2 slices of lemons get hot in a large pan.
  • Stir well in between. After 5 minutes add the tomatoes and the volgole. Wait until all the mussels have risen and dispensed their brew.
  • Finally add the white wine and sprinkle some fresh parsley on top. Drain the pasta and put it back in the saucepan.
  • Pour some of the mussels over the pasta together with the sauce and mix together.
  • When the noodles are served on the plate, pour a ladle of mussels over them.

Salad and dressing:

  • Cut and wash the lettuce, then roast the pine nuts in the pan.
  • For the dressing, mix all the ingredients together in a mixer and add them to the salad together with the pine nuts.


Serving: 100gCalories: 366kcalCarbohydrates: 41.8gProtein: 8.2gFat: 16.8g
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Written by John Myers

Professional Chef with 25 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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