Ribbon noodles with fiery clams

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Thaw mussels at room temperature. Peel onions, halve half of the onions, dice the rest finely. Peel garlic and cut into slices. Clean and wash the chilli pepper and cut into rings. Wash parsley, dab dry and chop finely.

2. 2

   Carefully wash the mussels several times under running water. Boil up halved onions, bay leaves, peppercorns and 1.5 litres of water in a pot. Add the mussels and simmer at low heat for about 15 minutes. Put the noodles in boiling salted water and cook for about 10 minutes. In the meantime heat oil in a pan, fry onion cubes and garlic in it. Deglaze with wine and cream. Bring to the boil and simmer at low heat for about 5 minutes. Add chilli, stir in sauce thickener, bring to the boil again and season with salt, pepper, lemon juice and sugar. Stir in 3/4 of the parsley. Drain the mussels and let them drain.

3. 3

   Bring to the boil and simmer at low heat for about 5 minutes. Add chilli, stir in sauce thickener, bring to the boil again and season with salt, pepper, lemon juice and sugar. Stir in 3/4 of the parsley. Drain the mussels and let them drain. Stir the mussels carefully into the sauce. Drain the pasta, quench briefly and drain. Arrange noodles and sauce on four plates and serve sprinkled with the rest of the parsley

Nutrition Facts

KCAL
790 kcal

CARBS
84 g

FATS
25 g

PROTEINS
37 g