Autumn is here. The thick jumpers are taken out of the cellar, the deck chairs are stored, the last bit of sun cream dries up in the tube. Fog, short phases of the day, tristesse.
Zum Glück ist heute Samstag, „immerhin Wochenende“ denke ich, und da der Kühlschrank leer ist, gehe ich einkaufen.
I stroll somewhat spiritlessly through the aisles of the supermarket, past bags of red cabbage, sauerkraut, cabbage, pumpkin and birdseed. The vegetable section is no inspiration today either. A quick glance over the bread display, quickly on past the fish counter and - wait - back to the fish counter: the friendly gentleman on the other side of the glass wall has actually placed a net with freshly caught clams in the display - flashback!
Plötzlich finde ich mich im italienischen Sommer wieder, ich sitze in einem Ristorante direkt am Strand, im Ohr das Rauschen des Meeres, es ist heiss und mit Elan und einem „prego, buon appetito“ setzt mir der Kellner einen Teller vor: Spaghetti Vongole.
Zurück im Hier und Jetzt. Nach den drei Sätzen „Ein Netz Vongole, bitte“, „nein, das ist alles“ und „danke, Ihnen auch ein schönes Wochenende“ eile ich nach Hause.
The autumn blues are forgotten, the leaves on the street are a golden sandy beach and my shoes are not wet from the rain, but from the spray in the harbour, and the water running down my throat...
Spaghetti Vongole
Spaghetti Vongole, a tribute to sun, beach and sun cream.
3
servings1
hour20
minutes40
minutes2
hoursIngredients
800 g Clams
2,5 dl White wine
1 Onion
3 Garlic clove
1 bunch Parsley
Extra virgin olive oil
Salt and Pepper
Instructions
- First I make the dough for the spaghetti.
While the dough is resting, I put the mussels in salt water for about 15min and then rinse them well again.
Now I use the pasta machine to roll the dough into sheets, cut them into spaghetti and put them aside. - Finely chop the onion, garlic cloves and parsley and gently fry with a little olive oil over a low to medium heat (Soffritto).
It is best to use a large frying pan for this. - In a second pan, sauté the mussels with olive oil over medium-high heat for 2-3min. Turn well. Then deglaze with the white wine, cover and simmer for 5min over reduced heat.
- Then remove the vongole and set aside. Add the vongole wine stock to the onion-garlic-peterli mix in the first pan and let it boil down for a few minutes. This is also the time to put on the water for the spaghetti.
- During this time, it is recommended to remove the mussels that are still closed after cooking, as they are not eatable.
- Add the fresh spaghetti to the boiling water.
- Meanwhile, season the sauce with salt and pepper and reduce the heat. Now add the mussels to the sauce and let them warm up again. Once the spaghetti is al dente, add it to the sauce and mix well.
- Now just serve and enjoy - come in Italia.Loading gallery media…
