Recipe tips from South Tyrol
The Hotel Martinerhof with its restaurant & pizzeria in the Val Passiria recommends…
Spaghetti Vongole
For 4 people
Ingredients:
- 500g spaghetti no. 5
- 1/2kg fresh Vongole (round clams)
- 1/2kg fresh Cozze (mussels)
- 3 cloves of garlic
- 6 fresh basil leaves
- 2tbsp olive oil
- 1/4l white wine
- 3tbsp tomato sauce
- 1 pinch of salt and pepper
Preparation:
- Cook the spaghetti for 6-7 minutes.
- Wash the vongole and cozze well and put them into a hot pan. Add some olive oil to them, deglaze with white wine. Add the garlic and tomato sauce.
- Cook with the lid on until the mussels open, then season with basil, salt and pepper and add the spaghetti. Mix well to finish.
