Pasta with Clams

• 2 dlsalt
• 1 kg fresh mussels
• 400 g spaghetti
• 1/2 crushed chili
• 3 cloves garlic
• 1/2 bunch fresh parsley
• 4 ms of will
• 250 g cherry tomatoes
• 2 dl white wine, non-alcoholic
• 2 tablespoons cooking & baking butter
• 1 pinch salt
• 1 pinch black pepper
• 1/2 stcitron
• 1/2 bunch fresh parsley

Do this:

• 1. Mix 2 l cold water with 1 dl salt. Cover the mussels with the water. Stir occasionally. Leave for at least an hour. The salt water will cause the mussels to spit out any sand.
• 2. Pour off the brine and rinse the mussels under cold water. Repeat the brine procedure once more. Let stand for one hour.
• 3. Pour off the salt water and rinse the mussels under cold water again, discarding any mussels that are open or broken.
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• 4. Bring salted water to a boil for the pasta. Cook the pasta 1 minute less than the instructions on the package.
• 5. Finely chop the chili pepper. Peel and finely chop the garlic. Finely chop the parsley. Halve the cherry tomatoes.
• 6. Heat olive oil in a large saucepan and sauté the chili, garlic and parsley. Add the tomatoes and sauté for another 4-5 minutes. Add the mussels and stir.
• 7. Add wine, put the lid on and let cook for about 2 minutes, or until all the mussels have opened.
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• 8. Turn the freshly cooked pasta into the mussel pan and let it cook for at least 2 minutes over low heat while stirring.
• 9. Grate over lemon zest and finely chopped parsley. Season with salt and pepper.

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Rating: 3.91 out of 5 (329 votes)