Mussel and Vongole Spaghetti
Create this Classic Italian Mussel and Vongole Spaghetti Recipe in Under 30 Minutes!
This Italian classic speaks for itself. Have restaurant quality pasta with only a few key ingredients, for under 30 minutes. It’s so versatile that the options are truly endless. Pick a type of pasta that suits your tastebuds best and get to work. Add in different types of Seafood or keep it basic. The chilli packs a nice punch too!
Shop Black Mussels and Vongole today to create your own dish at home- browse on our website at Manettas Seafood Market – simply enter your suburb and you will see hundreds of products available in your area
Recipe by thefoodbotherer
INGREDIENTS
- 1kg Black Mussels cleaned and beards removed
- 1kg Vongole
- 2 large French Shallots finely diced
- 1 tbsp Extra Virgin Olive Oil
- 3 cloves of Garlic minced
- 1 tbsp of Chilli Flakes
- Handful of roughly chopped Parsley
- 250ml of Vegetable or Fish Stock
- 250ml of Pinot Grigio Wine
- Pinch of Himalayan Salt and Black Pepper
METHOD
Step 1
Heat cast iron pan on a stove top on medium heat
Step 2
When olive oil sizzles reduce heat and add garlic and shallots, and cook into softened.
Step 3
Add chilli flakes and half the parsley to the shallot/garlic mix and the Pinot Grigio. Reduce by half.
Step 4
Add the vegetable stock and when liquid bubbles add in the seafood. When the Vongole and mussels have opened (about 5 minutes) pour over the pasta and add the seafood to the top.
Step 5
Cook the pasta to the manufacturers specification.
Step 6
Sprinkle with remaining parsley and season with salt and pepper.
Step 7
Combine pasta with vongole & mussels to serve.