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🍝 Venus Mussel Pasta

680 kcal · 30 min · 4 servings

Ingredients

• 1.4 kg Venus clams
• 2 shallots
• 2 garlic cloves
• 4 tomatoes
• 2 sprigs thyme
• 0.5 green bell pepper
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 3 tbsp olive oil
• 2 tbsp butter
• 100 ml dry white wine
• 400 g spaghetti
• 100 ml fish stock
• 1 small handful basil (chopped)
• pepper

Instructions

1. 1. Rinse the venus clams thoroughly under running water and remove any debris.
2. 2. Peel the shallots and dice them into small cubes.
3. 3. Peel the garlic cloves and cut them in half.
4. 4. Blanch the tomatoes briefly in boiling water, shock them in cold water, and peel off the skin.
5. 5. Quarter the peeled tomatoes, remove the core, and dice them finely.
6. 6. Wash the thyme, shake it dry, and strip the leaves from the stems.
7. 7. Core the bell peppers, remove the white inner membranes, and wash them.
8. 8. Dice the bell peppers into small pieces.
9. 9. Heat oil and one teaspoon of butter in a large pan.
10. 10. Sauté the shallots, garlic, and thyme briefly until fragrant.
11. 11. Deglaze the pan with white wine.
12. 12. Add the drained clams and cover the pan.
13. 13. Cook the clams for about five minutes until they have opened.
14. 14. Drain the clams and catch the liquid in a bowl.
15. 15. Remove the meat from the clams in the shells, but keep a few whole clams for garnish.
16. 16. Discard any clams that did not open during cooking.
17. 17. Cook the pasta in plenty of salted water until al dente.
18. 18. Drain the pasta and let it drain well.
19. 19. Sauté the tomato cubes and pepper cubes in hot butter.
20. 20. Deglaze the pan with the collected clam broth and fish stock.
21. 21. Bring the sauce to a boil.
22. 22. Add the basil and let the sauce simmer for three to four minutes.
23. 23. Add the pasta to the sauce and mix well.
24. 24. Let the pasta sit in the sauce for a short moment.
25. 25. Season the sauce to taste.
26. 26. Warm the removed clam meat and the whole clams in the sauce briefly.
27. 27. Sprinkle with some pepper and serve the dish immediately.

Nutrition per serving

• kcal: 680
• Protein: 42 g · Fett/Fat: 22 g · Carbs: 85 g