Spaghetti vongole

Name: Spaghetti vongole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Vongole (cleaned); 7-10 Tbsp salt, pepper; 300 g Spaghetti; 1 small white onion; 200 g mixed mushrooms; 15 cherry tomatoes; 1 small bunch of curly parsley; 1 Spring onion; 7-10 Tbsp Olive oil; 200 ml White wine; 200 ml Whipped cream

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

"Particularly popular in the coastal regions of southern Italy and Sicily, the clam is also increasingly finding its way onto Central and Northern European menus. As spaghetti vongole, the mussels have become the darling of my entire crew within minutes".

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Vongole (cleaned)
7-10 Tbsp salt, pepper
300 g Spaghetti
1 small white onion
200 g mixed mushrooms
15 cherry tomatoes
1 small bunch of curly parsley
1 Spring onion
7-10 Tbsp Olive oil
200 ml White wine
200 ml Whipped cream

Directions

1
Wash the mussels in cold water. Place a large pot with 3-4 l salt water on top and cook the spaghetti in it according to the instructions on the packet.
2
Peel and chop the white onion. Clean the mushrooms and chop roughly. Wash and halve the cherry tomatoes. Wash the parsley. Pluck leaves and chop stalks and leaves separately. Clean and wash spring onion, also chop finely. In a large frying pan, sauté the white onion in some olive oil. Add the mushrooms, cherry tomatoes and parsley stalks, cover the pan and let it simmer for 5-10 minutes at medium heat.
3
Now add the mussels to the pan, fold in the spring onion and parsley leaves. Deglaze with white wine and cream, bring to the boil and cook for about 4 minutes. Season to taste with salt and pepper, mix with the ready cooked spaghetti and toss well.