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!
1kg Black Mussels cleaned and beards removed
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
Heat cast iron pan on a stove top on medium heat
When olive oil sizzles reduce heat and add garlic and shallots, and cook into softened.
Add chilli flakes and half the parsley to the shallot/garlic mix and the Pinot Grigio. Reduce by half.
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.
Cook the pasta to the manufacturers specification.
Sprinkle with remaining parsley and season with salt and pepper.
Combine pasta with vongole & mussels to serve.
Experience the freshness of the fish markets at home