Spaghetti Vongole

Clams are usually heavily silted. Therefore, start desanding the clams a few hours in advance.

Place the clams in heavily salted cold water (5 tbsp. salt to 250 ml water). This water must be renewed two to three times. After 5 to 6 hours the sand is rinsed out.

Brush the mussels very thoroughly under running water. Discard open mussels that do not close when tapped with a finger. Put the mussels in a saucepan with water or wine, put the lid on and let them boil at the highest temperature. Cook the mussels for 3-4 minutes until they open.

While cooking, lift the pot 1-2 times and shake it vigorously. Pick out closed mussels – they are probably dead. Remove the meat from the shells of half the mussels and keep them in the strained mussel broth.

Peel the garlic cloves, finely chop the pepperoncino pod, and quarter the cherry tomatoes. Rinse and finely chop the parsley. Sauté the garlic, pepperoncino and cherry tomatoes in the olive oil over low heat for 5-6 minutes. Add the mussel meat, mussel broth and whole mussels and heat gently repeatedly. Do not make the sauce, because then the mussels will get a tough and rubbery consistency. Very gently season strongly with salt and freshly ground pepper.

Cook the spaghetti so that they are cooked at the same time as the mussels. In a

Related Recipes:

Mussels Sweet and SourFirst, soak the dried mushrooms in lukewarm water for about 20 minutes. Meanwhile, wash the mussels well under... Mussel Curry Ragout1. brush mussels properly under cold water, remove beards and remove opened mussels. Clean celery and finely... Spaghettini with Vongole – TuscanyBrush the mussels under hot water, then place in cold water for thirty minutes. Drain and cook in a frying pan... Mussels with Olives and PastaIn a saucepan, bring to a boil about 1 liter of salted water with the spiked onion. Wash the mussels well... Cozze in PorchettaIn a large saucepan – it must be able to accommodate the mussels also open – make wine, fennel... Mussel PanFor the mussel pan, slice and quarter the bread and chop the parsley. Wash and clean the mussels. In a large... Lukewarm Fish SaladCarefully rinse and devein the mussels. Cut the Baudroi fillet into 2 cm cubes. Sauté the shallot in butter... Mussels in Riesling Roast Broth15 min., easy Clean the mussels – if necessary: tear out the beard of the mussel with a kitchen knife... Mussels in Coconut Sauce1. heat the ghee in a large heavy frying pan and sauté the onion over a gentle heat, stirring occasionally... Mussels in Port WinePeel the onions, clean and rinse the greens and peel the garlic clove. Chop everything into small pieces...