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Spaghetti Vongole Recipe with Original Tips from Italy
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here you will find my Spaghetti Vongole recipe as a step-by-step guide with lots of photos.
The spaghetti with mussels is a classic of Italian cuisine and makes every connoisseur’s heart beat faster.
So that everything works wonderfully, I have documented all the preparation steps with photos.
You can now fully concentrate on cooking and conjuring up a great pasta dish for your loved ones.
Also discover some cooking ideas from Italy based on the recipe, so that your pasta finds its way onto the plate authentically.
Have fun and good luck!
Feel free to send me an info whether you liked it, I also answer cooking questions via the comment function at the end of the page.
Table of Contents
1. Recipe Spaghetti Vongole
Discover the step-by-step instructions for your pasta dish with mussels below. Please note: Please sort out mussels that are closed after cooking. These are not edible. Open mussels may wander into the mouth. 🙂
Spaghetti Vongole
Instructions by Chef Thomas Sixt.
Servings 2
Calories 482
Preparation Time 15 Min.
Cook Time 0 Min.
Total Time 30 Min.
Prepare spaghetti with mussels authentically, Italian, step by step.
Ingredients
| spaghetti | ||
| 250 | g | spaghetti |
| primal salt | ||
| 1 | EL | Olive oil |
| Vongole | ||
| 300 | g | Clams – Vongole (Or mixed mussels) |
| 2 | Stück | glove of garlic |
| 200 | ml | dry white win |
| 100 | ml | Vegetable broth |
| black ground pepper | ||
| Cayenne pepper | ||
| 25 | g | |
| 1/2 | Bund | Parsley |
Equipment
Instruction
Preparation step 1 
Vongole Clams
Prepare vongole
Buy the mussels fresh.
I only got mixed mussels with Vongole.
Preparation step 2 
Mussels being washed in a sieve.
Wash mussels
Place the mussels in cold water for 5 minutes.
Then wash on a sieve under running water to remove sand.
Preparation step 3 
Olive oil in a jug
Prepare oil
Provide olive oil.
Preparation step 4 
Salt – Ursalz Himalayan Salt
Prepare salt
prepare salt.
I like to use ancient salt or Himalayan salt because it is unpurified and contains over 80 minerals.
Preparation step 5 
boiling pasta water
Prepare pasta water
Place a pot of water on the stove and bring to a boil.
Season the pasta water with a tablespoon of salt and add two tablespoons of olive oil.
Preparation step 6 
Garlic bulb on the cutting board.
Prepare garlic
Place the garlic bulb on the chopping board.
I used young garlic, you can recognize it by its green, fresh shoots.
Preparation step 7 
Cut garlic
Cut garlic
Finely dice two garlic cloves or one garlic clove and the garlic green.
Preparation step 8 
Garlic cubes in the pot
Garlic cubes
Put the garlic in the pot.
I used the copper slow cooker.
This is ideal for later serving at the table.
Preparation step 9 
Fry the garlic with oil.
Roast garlic cubes
Sweat the garlic cubes in olive oil until light brown or lightly roast them.
Preparation step 10 
Mussels in the pot before cooking.
Add mussels
Add the mussels and leave the pot on the stove over high heat.
Preparation step 11 
Deglaze the mussels with white wine.
Deglaze mussels
Deglaze with the white wine, optionally add the broth.
Preparation step 12 
Refine the vongole and mussels with butter.
Add butter
Put some butter on the mussels.
Preparation step 13 
Cook mussels with lids
Cook mussels
Cook the mussels with the lid on for about 8 minutes.
Preparation step 14 
Place the spaghetti in the middle of the pot
Insert spaghetti
Meanwhile, place the spaghetti in the boiling water.
Preparation step 15 
Spaghetti fanned out in a pot.
Throw spaghetti
Toss the noodles in a fan shape.
Preparation step 16 
Check spaghetti al dente with tweezers.
Cooking spaghetti
Distribute the pasta in the pot and set the timer one minute below the cooking time.
Do an al dente test and check the pasta before draining.
Pour the spaghetti into a colander and shake dry.
Preparation step 17 
Strain the mussel stock.
Refine mussel stock
Pass the mussel stock through a sieve.
I do this to be able to sort out shell fragments.
You can optionally add the garlic back to the mussel stock.
Preparation step 18 
cut parsley
Add parsley
Cut the washed parsley into fine strips.
Preparation step 19 
The spaghetti with mussel broth and parsley.
Mix spaghetti
Add the drained spaghetti from the sieve to the mussel stock with the parsley.
Season with salt, pepper and cayenne pepper to taste and mix.
Preparation step 20 
Arrange spaghetti on plates.
Serve spaghetti
Arrange the spaghetti on hot plates.
Preparation step 21 
Arrange the mussels and vongole on spaghetti.
Arrange mussels
Place the mussels from the pot on top of the spaghetti.
Discard closed mussels, please do not eat them.
Preparation step 22 
Spaghetti Vongole at the table.
Serve
Serve Spaghetti Vongole at the table and put the mussels in the pot on the table.
So everyone can take additional mussels or add some mussel stock to the plate.
Preparation step 23 
Close-up of the served spaghetti vongole at the table.
Enjoy
Eat and enjoy the spaghetti with mussels.
As a rule, Parmesan is not served with this dish.
Preparation step 24 
Mussel shells after eating.
Discard mussel shells
The mussel shells after the meal, we liked it very much and we wish you a good appetite.
Video
2. Calories and Nutritional Values
You can find the nutritional values summarized in the table below.
3. Cooking Ideas from Italy for Spaghetti Vongole
I have summarized some tips and ideas for an authentic Italian pasta experience here.
- Place the mussels in clear water for 10-15 minutes to remove sand.
- Rinse the mussels well in a sieve before adding them to the pot.
- Use really spaghetti for this dish, they are without egg and harmonize better with the seafood in general.
- For me, salt and olive oil belong in the pasta water, just like at Mamma’s in Italy.
- The pasta water may taste like seawater, so go ahead and spice it up!
- Garlic finely cut and not chop, chopped garlic becomes bitter in taste.
- Young garlic with green shoots is first choice, it tastes finer.
- Sweat or roast garlic in olive oil until light brown. This gives the typical taste that we also know from spaghetti aglio e olio.
- Use for deglazing an Italian, dry white wine price category from 5 euros.
- You can add vegetable stock to the mussel stock.
- Cook the pasta well “al dente” (a bit firmer than usual), because you will still mix it with the boiling mussel stock and the pasta will drag slightly.
- Freshly chopped parsley goes with this dish, flat leaf parsley is better than curly parsley.
The classic is served without parmesan. If you still want to eat cheese with it, that’s totally fine!
Parmesan tip for spaghetti vongole from chef Thomas Sixt
4. More Spaghetti Recipe Ideas
Quail With Pasta Recipe
You must Know this Ingenious Tomato Sauce Recipe!
Spaghetti with Pulpo, cooked quickly
Minced Meat Sauce Recipe in Two Variants, with and without Animal
Pasta with Prawns, noble Gambero Rosso quickly served
Ham Noodles Vegetarian, a Simple Pasta Dish
Spaghetti Carbonara Vegetarian, Recipe for without Bacon Pasta
Spaghetti Prawns Recipe, a fast Dish of fine Cuisine
Salmon Spaghetti Recipe
Spaghetti with Tuna and Asparagus – my Recipe for heavenly Pasta…
Spaghetti Carbonara Recipe
Spaghetti Gorgonzola Recipe
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Thanks Susan! Best wishes
Thomas
Reply
Awesome photos! I’m in an Italian mood now and will buy mussels and pasta for home cooking…
ReplyThank you for your compliment and good luck!
Reply
Hi Thomas!
Absolutely great tutorial for a successful dinner!
Thank you