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🍝 Venus Mussel Pasta

735 kcal · 30 min · 4 servings

Ingredients

• 1 kg Venus clams
• 400 g Spaghetti
• Salt
• 1 Onion
• 4 Spring onions
• 2 tbsp Olive oil
• 100 ml dry white wine
• 100 ml Whipping cream
• Pepper (from the mill)
• 2 tbsp freshly chopped Parsley
• Basil
• 50 g grated Cheese (e.g. Pecorino)

Instructions

1. 1. Thoroughly rinse the Venus clams under running water.
2. 2. Discard any clams that are already open.
3. 3. Let the clams drain in a colander.
4. 4. Cook the pasta in salted water until al dente.
5. 5. Peel the onion.
6. 6. Slice the onion into rings.
7. 7. Wash the spring onions.
8. 8. Trim the ends of the spring onions.
9. 9. Slice the spring onions into rings.
10. 10. Heat the oil in a large pan.
11. 11. Add the onion rings and spring onion rings to the hot pan.
12. 12. Sauté the vegetables for 1 to 2 minutes until they become translucent.
13. 13. Deglaze the vegetables with the wine.
14. 14. Let the liquid reduce briefly.
15. 15. Add the Venus clams to the pan.
16. 16. Cover the pan with a lid.
17. 17. Steam the clams for 4 to 5 minutes.
18. 18. Check if all the clams have opened.
19. 19. Remove and discard any clams that remain closed.
20. 20. Stir the cream into the pan.
21. 21. Season the sauce with salt and pepper.
22. 22. Add the drained pasta to the sauce.
23. 23. Roughly chop the parsley.
24. 24. Fold the parsley into the pasta.
25. 25. Serve the pasta topped with basil and grated cheese as desired.

Nutrition per serving

• kcal: 735
• Protein: 45 g · Fett/Fat: 20 g · Carbs: 89 g