Spaghetti Vongole

For the spaghetti vongole, discard the mussels that are broken. Wash the other mussels well in salted water. They must all be closed.

Peel and finely dice the garlic cloves and the shallot. Clean, wash and chop the coriander. Heat the olive oil in a pot and sauté the onions, garlic and chili powder.

In the meantime, cook the spaghetti until al dente. Add the diced tomatoes to the onions and season with salt and pepper. Simmer for about 5 minutes at high temperature.

Then add the mussels and the wine. Put the lid on and simmer for about 4 minutes. In between, shake the pot a few times.

Drain the spaghetti and add to the mussels in the pot. Let it warm up again for about 2 minutes. Then place in a large bowl and sprinkle with chopped cilantro.

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