Spaghetti with ham

Ingredients for 4 servings:

• 1 kg mussels (Vongole clams)
• 6 tbsp olive oil, cold-pressed
• 1 small onion(s)
• 3 cloves garlic
• 12 basil leaves
• 350 g beefsteak tomatoes, ripe
• 2 pinch(s) Peperoncini , ground (small hot pepper) or cayenne pepper
• Salt
• 400 g pasta (spaghetti)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Specialty from Italy

Wash the clams thoroughly under running water. Discard any shells that are open or broken. Drain the vongole well in a colander. Add the clams to a pot with a tablespoon of oil and cover. Cook over high heat until almost all the shells have opened (about 20 minutes). Shake the pot vigorously occasionally to ensure the vongole cook evenly. Drain the clams in a colander (reserving any cooking juices). Discard any closed clams. Peel and finely chop the onion. Peel the garlic and press it through a press. Wash the basil leaves, if necessary, pat dry, and finely chop. Briefly blanch the tomatoes in boiling water, peel them, and quarter them, removing the stems and seeds. Finely chop the flesh. Heat the remaining oil. Stir-fry the onion for about 5 minutes, then add the garlic and basil and cook for about 2 minutes (the garlic should not brown). Add the tomatoes and simmer covered over medium heat for about 30 minutes. Strain the mussel liquid through a fine sieve or a cheesecloth to remove any sand. Then pour it into the tomato sauce. Season with chili pepper and salt if desired (the mussel water is already salty!). In a large pot, cook the spaghetti in plenty of salted water until “al dente,” or firm to the bite. Meanwhile, remove the mussels from their shells and let the meat simmer in the tomato sauce for another 2-3 minutes. Preheat a bowl. Pour the pasta into a sieve and drain well. Then, in the preheated serving bowl, mix thoroughly with the mussel sauce.