Spagetti with clamsis one of the best I know and I always eat it when we are in Italy. The menu often has vongole shells, but it is fine to use cockles as well.The recipe is for 4 people.
1 kg vongole shells, possibly cockles
1 onion
2 garlic cloves
1 crushed, dried chili
6 tablespoons olive oil
3 dl white wine
Salt and pepper
500 g spagetti
1 bunch finely chopped parsley leaves
Parmesan
Rinse the shells in cold water and discard any that are broken or do not close.
Finely chop onion, garlic clove and chili and fry it in olive oil. Add white wine and the shells. Put the lid on and let it steam until the shells open. Open the lid once along the way and stir before putting the lid back on. Taste the power with salt and pepper.
Cook spaghetti according to the instructions on the package. Pour off the boiling water and stir the spaghetti into the mussel mixture. Sprinkle with finely chopped parsley and planed parmesan and serve.
Shells that have not opened should not be eaten.
We bought the cool razor in Italy. It is actually for grating truffles, but works just as well for grating parmesan.
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