Spaghetti with clams

Ingredients for 4 servings:

• 800 g mussels, fresh (clams, vongole)
• ½ onion(s), diced
• 400 g diced tomatoes or tomato sauce
• 500g spaghetti
• 50 ml white wine
• 50 ml olive oil
• 1 garlic clove(s), finely chopped
• 2 tbsp parsley, finely chopped
• 1 pepperoncini, grated
• Salt and pepper, from the mill
• Chervil leaves

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Spaghetti con vongole

Sort the clams: discard any that are broken or open, and wash the rest thoroughly. Heat half of the olive oil in a saucepan. Add the clams, pour in the white wine, and cover. Bring to a boil over high heat. The shells should open. Sauté the onion and garlic in the remaining half of the olive oil. Add the diced tomatoes and toss briefly. Add the clams and their liquid to the pan, and season with salt, pepper, and chili pepper. Cook the spaghetti in plenty of salted water until al dente, drain, and toss in the clam sauce. Sprinkle with parsley, garnish with the chervil leaves, and serve immediately. Tips and recommendations: Serve with garlic bread. You can remove the clam meat from its shells, add it to the sauce, and use just a few shells for garnish. Instead of spaghetti, you can use very thin spaghettini. You can also replace the fresh clams with frozen ones or clams from a jar (250 g). The recipe also works very well if you omit the tomato sauce.