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Name EN:

Pasta Vongole - Pasta with Venus mussels

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Mussels.Vongole

Ingredients

Ingredients EN:

Preparation

Recipe EN:

Serves 4.

Approx. 1 kg Venus mussels, 4 cloves garlic, 1/2 medium-hot red chili, 75 g butter, 5 tbsp. extra virgin olive oil, 100 ml dry white wine, 1/4 bunch flat-leaf parsley, 500 g dried spaghetti, 1 unsprayed lemon, a little parmesan if desired, salt, black pepper.

Finely slice the chili and garlic. Heat the olive oil and half of the butter in a pan, add the chili and garlic, and sauté until it starts to brown. Add the frozen and precooked Venus mussels and white wine, and steam the mussels for approx. 2–3 minutes with the lid on. If there is a lot of soup left, remove the mussels and reduce the liquid (at full heat) to approx. 100 ml. Return the mussels to the pan, together with the cooked spaghetti. Add the butter, the chopped parsley and the zest of half a lemon together with 1 tbsp. lemon juice. Mix well and season with salt and black pepper. Finally, sprinkle with a little parmesan just before serving.

If desired, serve with wholemeal bread and salad with plenty of fresh herbs.


 

DK:

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Name DK:

Pasta Vongole - Pasta med Venusmuslinger

Ingredienser

Ingredients DK:

Forberedelse

Recipe DK:

4 personer.

Ca. 1 kg venusmuslinger,4 fed hvidløg, 1/2 medium stærk rød chili, 75 g smør, 5 spsk ekstra jomfruolivenolie, 1 dl tør hvidvin, 1/4 bundt bredbladet persille, 500 g tørret spaghetti, 1 stk usprøjtet citron, evt. lidt parmasanost, salt, sort peber.

Skær chili og hvidløg i fine skiver. Varm olivenolie og halvdelen af smørret i en gryde, tilsæt chili og hvidløg og sautér indtil det begynder at tage farve. Tilsæt de frosne og forkogte venusmuslinger og hvidvin og damp muslingerne i cirka 2 - 3 minutter under låg. Er der meget suppe tilbage, tag muslingerne op, og kog væden (på fuldt blus) ind til ca. 1 dl. Kom muslingerne tilbage i gryden sammen med den kogte spaghetti. Tilsæt smørret, den hakkede persille samt revet skal af en halv citron sammen med 1 spsk. citronsaft. Vend det hele godt sammen og smag til med salt og sort peber. Drys til sidst evt. lidt parmasanost henover før servering.

Server‘ evt. med groft brød og salat med masser af friske krydderurter.

 

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Nordic Seafood A/S

Søren Nordbysvej 15

DK 9850 Hirtshals

T: +45 9894 1533
F: +45 9894 5233
E: mail@nordicseafood.com

CVR: 11142141

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