Pasta with mussels - spaghetti alla vongole
Spaghetti alle vongole, or pasta with clams, is the quintessence of Italian seaside cuisine – simple ingredients, freshness and an extraordinary depth of flavour. Delicate clams stewed in aromatic olive oil with garlic and cherry tomatoes create a light, naturally salty sauce that combines perfectly with spaghetti. The addition of butter gives the dish a subtle creamy consistency, and a bit of parmesan and parsley completes the whole. This dish is perfect for a summer lunch, a romantic dinner or a culinary journey to the heart of southern Italy – simple, quick and elegant.
Pasta with mussels - Recipe for spaghetti alle vongole
Ingredients
- 200g spaghetti
- 500 g fresh vongole clams (or other clams, e.g. venus)
- 2 cloves of garlic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 30 g grated parmesan
- 10 cherry tomatoes
- salt to taste
- parsley for sprinkling
Preparation
Rinse the mussels thoroughly in cold water, removing any sand and shells that do not close.
Cook spaghetti al dente in plenty of salted water. Drain, reserving a little of the cooking water.
Peel and finely chop the garlic. Heat the olive oil in a large pan, add the garlic and fry for a moment until it starts to smell fragrant but not brown.
Add the mussels, cover with a lid and cook for a few minutes until the mussels open.
Any shells that remain closed should be thrown away.
Add the halved tomatoes and a tablespoon of butter. Heat until the butter melts and the tomatoes soften slightly.
Add the cooked pasta and a little of the cooking water to the pan. Mix everything together thoroughly. Sprinkle with grated parmesan and fresh parsley.
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