Recipe tip: Spaghetti alle Vongole

Creative concept: Florence Wibowo
Preparation time: 30 minutes + several hours to wash the mussels
Completion duration: 5 minutes

ingredients (4 people)






Olive oil, extra virgin

  • Soak the mussels in salted water for a few hours, stirring occasionally; this should wash out all the sand. Discard any mussels that float up. Finally, rinse with fresh water. Sort out and discard mussels that are open and won’t close when tapped.
  • Boil water in a large pot, salt well and cook the spaghetti al dente.
  • Meanwhile, peel and finely chop the garlic, remove the stems and seeds from the chili and also finely chop. Finely chop the parsley. Fry garlic and chilli in olive oil in a large pan, add mussels and cover; Cook the mussels for a few minutes, stirring occasionally.
  • Drain the cooked pasta and mix with the mussels in the pan. Stir in the parsley and a little olive oil and serve.

Falstaff wine recommendation

Poggio Le Volpi
Epos Frascati Superiore Riserva 2018 (91 Falstaff points)

Mint and fresh cut herbs on the nose, wet stone, gunpowder, light honey and ripe stone fruits. On the palate, with a fine fruity glaze, with a clear core, it shows itself with a beautiful harmony, structure, a slightly salty finish.

© Falstaff

Recipe from Falstaff’s cookbook “Best Italian Recipes”.


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