Spaghetti alle vongole.

Updated: Jul 23, 2020

Delicious recipe to bring Italian summer nights into your home.



"Eat the spaghetti to forgetti your regretti." - unknown

Pasta with seafood of all kinds always brings me back to those warm summer nights in Italy with my husband, when we used to sit outside for hours, drinking wine and enjoying life to the fullest. In this dish you can taste the sea together with aromas of white wine, garlic, parsley and ripe tomatoes. It is basically everything you could wish for on a single plate.


People tend to hesitate when it comes to cooking seafood or even fish. But cooking spaghetti vongole is really easy, you just have to follow a few simple steps. But let me first tell you what ingredients you need:


What you'll need for 4 people:

- 500g Spaghetti

- 1200g Vongole Veraci

- 2 cloves of garlic (pressed)

- 3dl white wine

- 1dl tomato sauce

- 100g datterino tomatoes

- 2 peperoncini

- olive oil

- chopped parsley

- salt and pepper to taste


You start by soaking the Vongole veraci in water for about 10 minutes. Rinse it under running water and throw away damaged and open mussels. This is important because you want to get rid of the bad mussels.

Then heat some olive oil in a pan and fry the pressed garlic together with the finely chopped chilli peppers for about 3 to 5 minutes. Add the mussels and cook them until the shells have opened up.

Deglaze with white wine, reduce a little and then add the tomato sauce. Close the lid and cook for about 10 to 15 minutes.

In the meantime, in a large saucepan, boil up plenty of salted water for the pasta. Cook the spaghetti al dente and drain the water.

Add the cooked spaghetti together with the datterino tomatoes and parsley to the mussels, mix well and enjoy a romantic Italian evening at home.


Important note! Do not eat mussels that are still closed after cooking. They are bad, and if you open them you will end up with a sandy mess on your plate.



Buon appetito!


Love, Carmen


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