Spaghetti Vongole

Before using, rinse the clams in a colander with cold water for about 30 minutes to remove the sand from the clams. Cut the garlic into thin slices and sauté lightly in a little olive oil. Add the watered mussels and stir briefly. Once the mussels have opened, season with salt and pepper. Deglaze with white wine and add water. Grind the chili pepper between your fingers and add it together with the halved tomatoes. Cook briefly. Drain the spaghetti cooked in salted water until al dente, drain and stir in. Mix in the chopped parsley and stir in the remaining olive oil. Season again with salt and pepper so that the spaghetti has a slight spiciness.

Preparation Tip:

COOKING TIME: Spaghetti depending on thickness and type about 7-12 minutes (follow instructions!).

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