Spagetti with clams

Spagetti with clams er noe av det beste jeg vet og jeg spiser den alltid når vi er i Italia. Meny har ofte vongoleskjell, men det går fint å bruke hjerteskjell også.

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


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.

If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.

You can also follow the blog on Facebook .

Spagetti with clams
Spagetti with clams
% d bloggers like this: