Pasta with mussels
Ingredients
Ingredients
500
g
Linguine or other pasta
Some
Salt
1
kg
Fresh clams
1
Piece(s)
Clove of garlic
1
Piece(s)
Shallot
5
Tablespoon(s)
Olive oil
1
Bunch(es)
Parsley
150
ml
White wine
Some
Black pepper
1
Splash(es)
Lemon juice
Preparation
1. Boil salted water in a large pot. Cook the pasta until al dente according to the instructions on the packet.
2. First wash and clean the mussels in cold water. Peel the garlic and shallot and dice finely. Heat 4 tablespoons of olive oil in a large pan and sauté the garlic and shallot until translucent. Wash the parsley, shake dry and finely chop the leaves. Add to the pan and sauté.
3. Heat 1 tablespoon of olive oil in a pan. Put the drained mussels in the pan and add the white wine. Cover immediately with the lid and cook the mussels for about 5 minutes, shaking the pan now and then. Remove the mussels from the pan and pour the white wine through a sieve into the pan with the onion and parsley mixture.
4. Drain the pasta, add it to the sauce with the mussels and mix everything well. Season the pasta with salt, pepper and a little lemon juice and serve quickly.
