Spaghetti Vongole al pomodoro

Name: Spaghetti Vongole al pomodoro
Total time: 15 min
Ingredients: 3.5 kg Vogole mussels; 150 ml white wine; 3 pce Garlic clove, chopped; 600gr Buitoni® Salsa Fresca con Polpa; 200g Spanish onions, thinly sliced; 40g parsley; 600g spaghetti, dry

Brand
Preparation time
15 min
Difficulty
Easy
Number of servings

10

Ingredients

3.5 kg Vogole mussels
150 ml white wine
3 pce Garlic clove, chopped
600gr Buitoni® Salsa Fresca con Polpa
200g Spanish onions, thinly sliced
40g parsley
600g spaghetti, dry
Cracked black pepper

Preparation

1

Rinse and clean the vongole mussels *ensure to remove any open, cracked mussels
2

Cook spaghetti in salted water till al dente
3

Bring white wine, Buitoni^® Salsa Fresca con Polpa, garlic and Spanish onions to boil
4

Add mussels and cover with lid and leave to steam for 2-3 min
5

Mix mussels with the pasta and cook for 1 min.
6

Season well with cracked pepper and parsley

Use blue mussels, clams or other types of seafood
Use frozen vongole
Spice up the dish by adding some fresh chili