Spaghetti vongole

Step 1/ 5

• ½ 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

• 140 g spaghetti

• pot
• colander

Cook spaghetti until al dente according to package instructions, then transfer to a colander to strain.

Step 3/ 5

• 1½ cloves garlic
• 1 onions
• ½ 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

• ½ tbsp fennel seeds

• frying pan
• rubber spatula

Add fennel seeds to a frying pan set over high heat and toast briefly.

Step 5/ 5

• 2 tbsp olive oil
• 50 ml white wine
• 50 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!

Enjoy your meal!