Venetian spaghetti with Sylt mussels & curry
Information about Cornelia Poletto's recipe
Ingredients · Servings Ingredients for 4 people
- 2 kg mussels
- 2 tbsp olive oil
- 1 piece of ginger, peeled and finely diced
- 2 stalks of celery, finely diced
- 1 shallot, finely diced
- 2 tbsp maple syrup
- 1 tbsp curry powder
- 1 fennel seed
- 100 ml white wine
- 2 The Pernod
- 100 ml tomato juice
- 100 ml Stage
- 1. The Worcestersauce
- 4 sprigs of parsley
- 500 g Spaghetti
- 150 g Baby spinach
- 150g semi-dried cherry tomatoes
- 4 sprigs of tarragon
- Salt
- Cayenne pepper
- sea salt
- Lemon juice and zest
Method · 45 min
- Clean and debeard the mussels, rinse with cold water, and drain.
- Heat a large pot, add the mussels first, then the olive oil, stirring constantly. Reduce the heat, add the ginger, celery, shallot, maple syrup, curry powder, and fennel seeds, and sauté briefly. Deglaze with white wine and Pernod and simmer for about 5 minutes.
- Remove the mussels with a slotted spoon, add tomato juice, cream, Worcestershire sauce and parsley to the pot. Cover and simmer for 15 minutes.
- Meanwhile, remove the mussels from their shells as desired and set them aside.
- Strain the stock through a fine-mesh sieve and reduce to approximately 250 ml. Season with lemon juice, salt, and cayenne pepper, and keep warm.
- Cook pasta in plenty of salted water until al dente.
- Gently heat mussels, baby spinach and cherry tomatoes in the sugo.
- Add the spaghetti directly to the pan using a pasta fork, toss to coat, and season with finely chopped tarragon. Arrange on preheated pasta plates and serve immediately.
This pasta recipe for Venetian spaghetti with Sylt mussels & curry, penned by Cornelia Poletto, can be found in the brand new gourmet special edition, created in collaboration with the top chef and now available.
Where does the name "Spaghetti alle vongole" come from?
"Vongole" means "Venus clams" in German, and the original Italian recipe for Spaghetti alle vongole—a dish particularly associated with Venice—is therefore strictly speaking tied to the use of these specific clams. Cornelia Poletto's pasta with clams is thus Venetian in style, but not Spaghetti Vongole, and impresses with a different flavor profile thanks to celery, spinach, fennel, ginger, curry, and maple syrup.
