Spaghetti alle vongole

DSC_0166Seafood has a reputation of being luxurious but you’d be surprised how inexpensive a helping of super fresh first-rate mussels actually is. I paid less than £2 for mussels for two – and that’s live mussels from the fishmonger. A super cheap fast food, mussels are actually the perfect student food. Drench them in garlic and chili and have them with heaps of spaghetti – it’s the best meal you’ve ever had.

Of course you need a drop of white wine to make that sauce and then you can hardly call it a budget dish. But what a wonderful excuse to buy a bottle of wine on a weekday. In fact, why not make every Wednesday a vongole day?

Serves 2:
500 g live mussels
2 cloves of garlic, diced
1 red chili, seeds discarded, diced
1 tablespoon olive oil
zest of 1 lemon
1 small bunch parsley, chopped
100 ml dry white wine
300 g spaghetti, dried

1. Set a pan of salted water to boil. Meanwhile inspect the live mussels: they should be tightly closed. If any of them are open give them a sharp tap to get a reaction. If they don’t close throw them away. Then rinse the remaining mussels, the good ones.

2. About 5 minutes before the pasta is cooked heat the olive oil in a saucepan and sauté the garlic and chili for a few minutes until they’re starting to take colour. Then throw in the mussels and the white wine and put the lid on, steaming the mussels for 2-3 minutes.

3. Drain the pasta and toss it with the mussels, adding lemon zest and parsley to the mix. Serve and go to seafood heaven.

This entry was posted in Fish and seafood, Pasta and risotto and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s