Spaghetti alle Vongole

The mild salinity of mussels encounters a spicy twist of red chili and garlic in our delightful recipe for Spaghetti alle Vongole! In this effortlessly simple yet flavorful dish, we employ our latest kitchen companion, the OnePan 26 Sauté, to work its magic in the kitchen.

300g Spaghetti or linguini.
1 Red chili
4 Garlic cloves
1 Yellow onion or 2 shallots
1/2dl Olive oil
1 net Blue mussels or vongole.
250g Cherry tomatoes (optional)
2dl White wine (or 2 tbsp apple cider vinegar mixed with water if wine is unavailable)
50g Butter
Salt, Pepper
50g Grated Parmesan cheese, preferably Parmigiano Reggiano
  1. Boil the pasta in salted water until al dente.

  2. Rinse and clean the mussels.

  3. Chop onion, garlic, and chili.

  4. Heat OnePan 26 Sauté to high temperature.

  5. Sauté onion, garlic, and chili in generous olive oil, add mussels, halved cherry tomatoes, white wine and sprinkle with salt.

  6. Cover with glass lid and let it simmer for 2-3 minutes until mussels open up.

  7. Toss in a generous knob of butter, mix, then combine with pasta.

  8. Serve with grated parmesan and fresh basil.