Spaghetti CarbonaraSpaghetti Con Vongole Spaghetti with Gorgonzola Sauce

Spaghetti Con Vongole

250 g / 8 oz
20 g / 0.6 oz
120 g / 4 oz
1 tbsp
2 tbsp
2 cans
125 ml / 0.5 cup
200 g / 6.6 oz
100 g / 3.3 oz

1 tbsp

Serves 3 - 540 cal per serving
Prep-time: 30 min. - Total-time: 30 min.
Cook spaghetti al dente. Meanwhile prepare the sauce. In a coated pan melt the butter; add finely diced onions and stew. Trim mushrooms and cut in thick slices. Add to onions and fry on medium heat until light brown. Stir in cream, milk and tomato paste (we used small cans; yield about 70 g / 2 1/3 oz each). Add white wine and reduce heat to low. Remove mussels from can or jar, rinse and dry. (Preferably use mussels in water and not the pickled ones.) Add to the sauce and heat carefully. Put the frozen blue mussels in a pot with boiling water, remove from heat and let steep for 3 minutes. Add blue mussels to the tomato sauce and cook until shells are opening up (about 5 minutes). Season the sauce with pepper, salt and garlic. Finely chop basil and parsley. Just before serving Spaghetti Con Vongole stir into the mussel sauce.

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