Spaghetti Alle Vonvole – with Clams

Preparation of fish stock: soak fish bones in cold water for 12 hours (change water often). Gently simmer ingredients for fish stock for 20 min and strain through kitchen towel. Reduce the liquid to one third.

Preparation of the dish

Brush mussels under cold water, drain, make spaghetti five min and drain half cooked. Press the garlic into the hot olive oil, tighten, add the mussels and a little chili and cook for about 5 minutes with the lid closed. Fill up with white wine and fish stock. Add the tomatoes and simmer on low heat for five minutes (the liquid should reduce by a third and thicken a little). Add the spaghetti, cook until al dente, mix with the parsley and serve.

(*) The Vongola verace belongs to the large family of clams (Veneridae). It is found throughout the Mediterranean Sea and on the European Atlantic coast as far as the south coast of England and can reach a diameter of up to eight centimeters, but is usually sold only half that size. The skin is colored from white to yellow to gray-brown. Their meat is considered very tasty and tender. It is therefore eaten raw by shellfish fishermen like the meat of oysters. Like all shellfish, mussels spoil easily. However, only very fresh vongole may be used in mussel dishes. Really fresh mussels have tightly closed shells and always smell of fresh mussels.

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