Spaghetti with scallops

This dish is one of the best I know and makes me long for Italy. The recipe is for 4 people.

1 kg heart shell

1 onion, finely chopped

2 garlic cloves, finely chopped

1 crushed, dried chili

6 tablespoons olive oil

3 dl white wine

500 g spagetti

1 bunch finely chopped parsley leaves

Slightly planed parmesan for serving

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

Fry onion, garlic and chili 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 parsley and planed parmesan and serve.

Shells that have not opened should not be eaten.

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