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Mussel and Vongole Spaghetti

 

manettas.com.au

by manettas.com.au

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This Italian classic speaks for itself. Have restaurant quality pasta with only a few key ingredients, for under 30 minutes. It’s so versatile that the options are truly endless. Pick a type of pasta that suits your tastebuds best and get to work. Add in different types of Seafood or keep it basic. The chilli packs a nice punch too!

Ingredients

1kg Black Mussels cleaned and beards removed

1kg Vongole 

2 large French Shallots finely diced

1 tbsp Extra Virgin Olive Oil

3 cloves of Garlic minced

1 tbsp of Chilli Flakes

Handful of roughly chopped Parsley

250ml of Vegetable or Fish Stock 

250ml of Pinot Grigio Wine

Pinch of Himalayan Salt and Black Pepper

Method

Step 1

Heat cast iron pan on a stove top on medium heat

Step 2

When olive oil sizzles reduce heat and add garlic and shallots, and cook into softened.

Step 3

Add chilli flakes and half the parsley to the shallot/garlic mix and the Pinot Grigio. Reduce by half.

Step 4

Add the vegetable stock and when liquid bubbles add in the seafood. When the Vongole and mussels have opened (about 5 minutes) pour over the pasta and add the seafood to the top.

Step 5

Cook the pasta to the manufacturers specification.

Step 6

Sprinkle with remaining parsley and season with salt and pepper.

Step 7

Combine pasta with vongole & mussels to serve.

  • Recipe by thefoodbotherer
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