About
Spaghetti Vongole with mussels, white wine, sunblushed tomatoes and parsley!
Tags
-
Cat Morley published her project Mussel Vongole Spaghetti
02 May 16:17
-
Step 1Before 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.
-
Step 2Stir in the mussels and leave to cook for a few minutes.
-
Step 3Add the sun blushed tomatoes and a little more olive oil
-
Step 4Pour in the wine and leave to simmer for 5 minutes..
-
Step 5Remove from the heat.
-
Step 6Add the cooked spaghetti.
-
Step 7Stir in the remaining parsley leaves and sprinkle with fresh parmesan cheese.
-
Step 8Season with salt and pepper and serve.
