Ingredients:
300g Spaghetti or linguini.
1 Red chili
4 Garlic cloves
1 Yellow onion or 2 shallots
1/2dl Olive oil
1 net Blue mussels or vongole.
250g Cherry tomatoes (optional)
2dl White wine (or 2 tbsp apple cider vinegar mixed with water if wine is unavailable)
50g Butter
Salt, Pepper
50g Grated Parmesan cheese, preferably Parmigiano Reggiano
Basil
300g Spaghetti or linguini.
1 Red chili
4 Garlic cloves
1 Yellow onion or 2 shallots
1/2dl Olive oil
1 net Blue mussels or vongole.
250g Cherry tomatoes (optional)
2dl White wine (or 2 tbsp apple cider vinegar mixed with water if wine is unavailable)
50g Butter
Salt, Pepper
50g Grated Parmesan cheese, preferably Parmigiano Reggiano
Basil
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Boil the pasta in salted water until al dente.
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Rinse and clean the mussels.
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Chop onion, garlic, and chili.
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Heat OnePan 26 Sauté to high temperature.
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Sauté onion, garlic, and chili in generous olive oil, add mussels, halved cherry tomatoes, white wine and sprinkle with salt.
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Cover with glass lid and let it simmer for 2-3 minutes until mussels open up.
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Toss in a generous knob of butter, mix, then combine with pasta.
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Serve with grated parmesan and fresh basil.