Spaghetti vongole

Ingredients for Spaghetti vongole

Instructions for Spaghetti vongole

To prepare the Spaghetti vongole recipe, please follow these instructions:

Bring 5 l of boiled water into a large pan with 2 tablespoons of salt (full heat, low on).

In the meantime, all the mussels must be flushed, all open thrown away. Onions and garlic pilles, loose halved and cut into thin rings, chopped chopped. The chiliies are crushed or chopped.

Warm the olive oil in another large pot. Add the onion, garlic and chili flakes, stirring, simmer for 2 minutes. Add all the mussels and wine, sniff and put the lid on! Make sure the hob is only heat-hot, it does not boil, but just simmer - just 10 minutes.

Now it's time to pour the spaghetti into the bubbly water and keep an eye on it (taste it!)

Rinse the parsley and shake off the water. Chop it fine. (The bigger the knife is, the better it goes). Remove the lid from the mussel pan, removing all the mussels that are not open and thrown into the trash can. Salt, pepper, parsley in the end - finished. Pour the water from the spaghetti, mix the spaghetti thoroughly with all. And then there must be steam!