Spaghetti with clams and mussels with lemon, taste of summer

spaghetti limone cozze vongole

The traditional recipes of Campania.

And if you use products made in Campania do not hurt. As of white wine to be used. If it were a falanghina flegrea better. And the lemon instead? Here, too, if it were Amalfi, it would be an excellent ingredient. For the mussels and clams, it will be a little ‘difficult to find local, unless you go to some local animal facility and well-known (like that found in Baia). We almost forgot the pasta. If you Gragnano, better for the palate. For the rest, then it’s up to you. On, at work, try to make this dish. We are sure it will be a blockbuster.

Ingredients for 4 people: 400 g spaghetti Gragnano, 1 lemon, 1 bundle parsley, 1 clove garlic, 1 glass of white wine, 600 gr mussels, 600g clams, olive oil, salt, black pepper in grains to be ground

Making of recipe

In a large skillet put enough oil and add in the garlic well beaten. If you want to leave even, then chop directly knife and leave it in the pan. In small saucepan meanwhile, put the wine to evaporate the alcohol. Two, three minutes more. Following grate the yellow part of the lemon. Beware of the white, it is bitter. The fruit then, press and keep the juice. After cleaning for the mussels from the filament and black and fouling, and equally carefully rinsed clams, place them in the pan with oil.

After that they are open, if you want, remove the shell and put back in the sauce, but save some whole for garnish. Take a few minutes to go by combining wine, lemon zest and lemon juice (if you long for the lemon was great, know that for 4 people just a coffee cup). Cooked pasta al dente, mix into the sauce, making stir adding the finely chopped parsley and a dash of ground black pepper if you like strong. Serve and garnish with whole clams and a slice of lemon if you remained.