Spaghetti alle Vongole
The mild saltiness of mussels meets a spicy twist of red chilli and garlic in our delightful recipe for Spaghetti alle Vongole! In this simple but flavourful dish, we use our latest kitchen companion, the OnePan 26 Sauté, to work its magic in the kitchen.
Ingredients:
• 300g Spaghetti eller linguini
• 1 red chilli
• 4 cloves of garlic
• 1 yellow onion or 2 shallots
• 1/2 dl olive oil
• 1 net of blue mussels or vongole
• 250 g cherry tomatoes (optional)
• 2 dl white wine (or 2 tbsp apple cider vinegar mixed with water if wine is not available)
• 50g butter
• Salt & pepper
• 50 g riven parmesanost (helst Parmesan cheese)
• Basil
This is how:
1) Cook the pasta in salted water until al dente.
2) Rinse and clean the mussels.
3) Chop the onion, garlic and chilli.
4) Heat the OnePan 26 Sauté to high temperature. Sauté onion, garlic and chilli in plenty of olive oil, add mussels, halved cherry tomatoes, white wine and sprinkle with salt.
5) Cover with a glass lid and simmer for 2-3 minutes until the mussels open.
6) Toss in a generous dollop of butter, mix and then toss with the pasta. Serve with grated parmesan and fresh basil.
