Hi I am David
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Recipe for print Linguine alle Vongole
- 1.2 kg of mussels
- 400 ml of prosecco wine
- 250 ml of vegetable broth
- 4 medium carrots, cut into small pieces
- 3 sprigs of small tomatoes
- ¼ celery, diced
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 fresh hot pepper, chopped
- 3 tablespoons olive oil
- Half a sprig of parsley
- 1 lemon
- Sea salt flakes
- 350 g of fresh linguine paste
We start this recipe by heating the olive oil in a deep saucepan registration number .
Add the chopped garlic, shallots and chili and fry until soft.
Then add the carrots and diced celery and cook for about 8 minutes.
Then deglaze with prosecco and simmer for a few minutes.
Add the broth and simmer for another 5 minutes. Then add the tomatoes, salt and pepper to taste.
Add the almaja to the pan and simmer on low heat and with the lid on for about 3-5 minutes until all the mussels are open. If any mussels do not open, discard them.
Meanwhile, boil the linguine in another pot in plenty of salted water until it becomes “al dente” and drain.
Finally, spread the pasta on the plates and then spread the mussels and broth on the pasta.
As a dressing, sprinkle with a little parsley and a dash of lemon juice.
I will see you on another recipe.
David from 55000 Recipes