Spaghetti Vongole with coconut milk

Name: Spaghetti Vongole with coconut milk
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 2 Shallots; 2 Garlic cloves; 1 piece(s) (approx. 10 g) Ginger; 2 stem(s) Lemongrass; 8 cherry tomatoes; 1 collar Coriander; 1 red chilli pepper; 400 g Clams (with shell); 200 g Spaghettini; 7-10 Tbsp salt, pepper, sugar; 150 ml unsweetened coconut milk; 2 TABLESPOONS Olive oil; 50 ml White wine; 2-3 TABLESPOONS Lime juice

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

2 Shallots
2 Garlic cloves
1 piece(s) (approx. 10 g) Ginger
2 stem(s) Lemongrass
8 cherry tomatoes
1 collar Coriander
1 red chilli pepper
400 g Clams (with shell)
200 g Spaghettini
7-10 Tbsp salt, pepper, sugar
150 ml unsweetened coconut milk
2 TABLESPOONS Olive oil
50 ml White wine
2-3 TABLESPOONS Lime juice

Directions

1
Peel shallots, garlic and ginger and dice finely. Tap lemon grass flat. Wash and quarter the tomatoes. Wash coriander, shake dry, pluck off leaves and cut coarsely. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely.
2
Sort out opened mussels. Wash closed mussels thoroughly under cold running water, drain well.
3
Cook the spaghettini in plenty of boiling salted water according to the package instructions.
4
Heat coconut milk. Heat olive oil in a pot. Sauté shallots, garlic, ginger and lemongrass in it. Add the mussels, tomatoes, chilli and half the coriander. Deglaze with wine and fill up with coconut milk.
5
Cover and cook for approx. 3 minutes until all mussels have opened. Sort out closed mussels. Season the mussel stock with salt, pepper and 1 pinch of sugar.
6
Drain the noodles, put them in a sieve and add them to the mussels with the remaining coriander. Season with lime juice and serve immediately.