Spaghetti Vongole 20' 2


  • 200g Spaghetti or Bucatini pasta Melissa Primo Gusto
  • 500g vongole clams
  • 5 cloves of garlic
  • 1 bunch of parsley
  • 4 tablespoons olive oil Melissa Primo Gusto
  • 200ml dry white wine
  • Salt


Wash the mussels thoroughly and get rid of any sand. Remove any open or damaged shells. Finely chop the garlic and parsley. Cook the pasta in salted water until al dente, according to package instructions. Six minutes before the end of cooking the pasta, heat up 2 tablespoons of olive oil in a frying pan and carefully fry the garlic. Then add the clams, half of the parsley and olive oil or butter. Pour in the wine and cook over high heat while stirring continuously. After 5 minutes, when the sauce has reduced and clams are opening, season with salt. Remove any unopened shells. Drain the pasta and mix with sauce and mussels. Serve with parsley sprinkled on top.

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