Spaghetti vongole with tomatoes

Spaghetti vongole is some of the best I know and I always eat it when we are in Italy. It is not always so easy to find vongole shells in Norway, so I buy heart shells. I put them in cold water for a few hours before using them, so they empty themselves if necessary. sandy.

The recipe is for 4 people.

1 kg heart shell

1 onion

2 garlic cloves

1 crushed, dried chili

6 tablespoons olive oil

3 dl white wine

10 mini tomatoes, divided into two

Salt and pepper

500 g spagetti

1 bunch finely chopped parsley leaves


Rinse heart mussels in cold water and discard those that are damaged or do not close.

Finely chop onion, garlic clove and chili and fry it in olive oil. Add white wine, tomatoes 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 and stir in the parsley just before serving.

Boil spaghetti according to the instructions on the package, pour off the water and mix it with the shells and sauce.

I rather put spaghetti vongole in a large bowl and put the whole thing on the table, so the guests can supply themselves. I also put out parmesan, which guests can tear over themselves.


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