in Italy

Spaghetti with Limfjord mussels à la Heike

updated

Spread the love

Ingredients for 3 servings:

  • 300g spaghetti
  • 1 jar mussel(s), Limfjord (200g net)
  • 3 tbsp olive oil
  • 1 garlic clove(s), diced
  • 1 spring onion(s)
  • 10 tomatoes (date tomatoes), diced
  • 3 shots of white wine
  • Salt
  • Pepper, from the mill
  • ½ bunch flat-leaf parsley, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Place the mussels in a colander and rinse under running water. Cook the spaghetti in plenty of salted water until al dente. Meanwhile, heat the oil in a pan and sauté the garlic. Slice the spring onion into rings and add to the pan. Add the mussels and tomatoes, season with salt and pepper, and deglaze with white wine. Simmer for about 5 minutes. Stir in the chopped parsley and pour the sauce over the spaghetti. Tip: If the sauce is too thick, add a little of the pasta water.

Facebook Comments

Written by John Myers

Professional Chef with 29 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.

Vegetable and potato pan with egg

Asparagus quinoa