Spaghettini with Vongole – Tuscany

Brush the mussels under hot water, then place in cold water for thirty minutes. Drain and cook in a frying pan at high temperature for eight to ten minutes until the shells open. Drain, pour off the cooking juices and save (unopened mussels are not suitable for consumption!).

Remove the shell from the garlic and cut into thin slices. Heat two thirds of the oil in a frying pan, add the garlic and the crushed pepper and fry. After about two minutes, add the clam stock and cook for about fifteen minutes. Dice the tomatoes, add them to the frying pan, season with salt and season with pepper. Make another ten min, stirring occasionally.

Remove the mussels from their shells except for three pieces/person. Cook the spaghettini in boiling salted water with the remaining oil until al dente. Drain and add to the frying pan. Add the mussel meat and the chopped parsley, heat for about thirty seconds, mixing.

Arrange on warm plates, decorate with the mussel shells set aside.

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