Spaghetti Clams

For the spaghetti vongole, cook the spaghetti for about 8 minutes al dente. In the meantime, drain the mussels and collect the broth.

Cut the shrimp (if necessary, remove the shells) into slices. Garlic and shallot, peel finely chop, parsley wash and chop coarsely.

Remove seeds from chili pepper and cut into strips. In a large frying pan (the spaghetti should still fit in) heat olive oil.

Sauté garlic, chili and shallots. Add tomato paste, sauté briefly and deglaze directly with mussel stock or fish stock.

Add wine, mussels and shrimps and cook briefly. Drain the spaghetti and add to the pan, add the parsley, stir through and serve.

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