John Myers
Contents
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Ingredients
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
Instructions
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.
Nutrition
Serving: 100gCalories: 366kcalCarbohydrates: 41.8gProtein: 8.2gFat: 16.8g
