Spaghetti vongole
Difficulty
Easy 👌Ingredients
| 280 g | spaghetti |
| 1 kg | clams |
| 3 cloves | garlic |
| 2 | onions |
| 1 | chili |
| 1 tbsp | fennel seeds |
| 4 tbsp | olive oil |
| 100 ml | white wine |
| 100 g | butter |
| parsley for serving | |
| salt | |
| pepper |
Utensils
- bowl
- colander
- pot
- cutting board
- knife
- frying pan
- rubber spatula
Nutrition per serving
630
23 g
43 g
25 g
Step 1/5
- 1 kg clams
- bowl
- colander
Wash clams thoroughly and sort out damaged and opened ones. Add clams to a bowl with cold water and chill for approx. 1 hr. Then add to a colander and drain.
Step 2/5
- 280 g spaghetti
- pot
- colander
Cook spaghetti until al dente according to package instructions, then transfer to a colander to strain.
Step 3/5
- 3 cloves garlic
- 2 onions
- 1 chili
- cutting board
- knife
Finely chop garlic and dice onions. Cut the chili lengthwise, remove the core, and cut into fine slices.
Step 4/5
- 1 tbsp fennel seeds
- frying pan
- rubber spatula
Add fennel seeds to a frying pan set over high heat and toast briefly.
Step 5/5
- 4 tbsp olive oil
- 100 ml white wine
- 100 g butter
- parsley for serving
- salt
- pepper
Heat oil in a frying pan set over medium-high heat. Add fennel seeds, garlic, onion, and chili and sauté for approx. 3 min. Add clams, wine, and butter and cook, covered, for approx. 6 – 7 min., or until all of the clams are opened. Sort out closed ones. Add spaghetti and heat, while turning, for approx. 1 min. Season with salt and pepper and garnish with parsley. Enjoy!
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in Berlin