O Sole Mio!

Spaghetti ao Vongole

With a few ingredients, it rescues our memory and taste of the sunny days of Sicily.

Ingredients

• 
  400g of spaghetti
• 
  1kg of fresh mussels (or clams)
• 
  3 cloves of garlic minced
• 
  1 fresh parsley sprig minced
• 
  1 cup of dry white wine
• 
  Extra virgin olive oil
• 
  Salt and pepper to taste
• 
  Lemon juice

Preparation

1. 
   Preparation of the Mussels:
   Start by cleaning the mussels well in salt water, leaving them in the brine for at least 30 minutes. Drain well and reserve.
2. 
   Boil the Spaghetti:
   In a large pot with boiling salted water, cook the spaghetti al dente. Reserve a cup of cooking water.
3. 
   Roast the Garlic:
   In a large and deep skillet, add a generous thread of extra virgin olive oil. Roast the minced garlic until they turn golden and fragrant.
4. 
   Add the White Wine and the Mussels:
   Add the white wine to the skillet, allowing it to reduce slightly, about 2-3 minutes. Then, add the mussels and cover. Cook for about 5-7 minutes, until the shells open. Discard any mussels that do not open.
5. 
   Finalization:
   With the cooked spaghetti, add to the skillet with the mussels, together with a little of the cooking water, if necessary, to give more creaminess to the sauce. Mix well, adjust the salt and pepper, and add the lemon juice.
6. 
   Serve:
   Serve the spaghetti with mussels, garnishing with fresh parsley.

A recipe to be shared, with the new Taormina Collection on the table.