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Spaghetti Vongole with mussels, white wine, sunblushed tomatoes and parsley!
Before you begin, bring a pan of water to the boil and cook the spaghetti. Drain and place to one side.
Tear the leaves from the parsley and place to one side. Chop up the parsley stalks, garlic and fry with a little olive oil and sprinkle of chilli flakes.
Stir in the mussels and leave to cook for a few minutes.
Add the sun blushed tomatoes and a little more olive oil
Pour in the wine and leave to simmer for 5 minutes..
Remove from the heat.
Add the cooked spaghetti.
Stir in the remaining parsley leaves and sprinkle with fresh parmesan cheese.
Season with salt and pepper and serve.
Cook along with #CookingSuperstar Chyuen