John Myers
Spaghetti Vongole
The perfect spaghetti vongole recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 1 Chilli pepper
- 3 Garlic cloves
- 150 ml Semi-Dry white wine
- 2 tbsp Cold butter
- 1 tbsp Olive oil
- 2 kg Vongole with shell
- 500 g Spaghetti
- Salt
- White milled pepper
- Chop garlic, onions and chilli and sauté in hot olive oil.
- Rinse the vongole under cold running water and sort out any opened or damaged dishes. Wash the parsley, dry with kitchen paper and cut into small pieces.
- Now add the washed mussels to the sweated onions, chilli and garlic, deglaze with the white wine and simmer covered until they have opened. In the meantime, cook the spaghetti as directed.
- Use a slotted spoon to remove the volgole from the pot and pour the remaining stock through a hair sieve. Stir in the cold butter and season with salt and pepper. Add the parsley and briefly heat the Vongole again.
- Fold in the spaghetti and arrange on preheated plates.
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