05/03/2025
Transport your taste buds to Italyβ¨ A perfect blend of fresh mussels, garlic, olive oil and a touch of white wineβthis dish is simple, elegant and bursting with flavour.β
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Recipe: Spaghetti alle Vongoleβ
Ingredients:β
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packet (400g) spaghetti β
-3 Tbsp (45ml) olive oil β
-1 onion, finely chopped β
-2 cloves garlic, crushed β
-1kg mussels, cleaned β
-Β½ cup (125ml) white wine β
-Salt and milled pepper β
-2 tubs (150g each) PnP tricolore dip (red pesto, basil pesto and creamy yoghurt) + extra for serving β
-1 cup (250ml) cream β
-Handful fresh basil β
-β
cup (80ml) sundried tomatoes, chopped β
Method: β
-Cook pasta according to packet instructions, drain and set aside. β
-Heat oil in a large heavy-based pot and sautΓ© onion until softened, about 8 minutes. Add garlic and cook for another minute. β
-Add mussels, wine and seasoning and cook with the lid on for 12β15 minutes, or until all the mussel shells have opened (discard any unopened ones). β
-Add tricolore dip and cream and simmer until the sauce has come together, about 5 minutes. β
-Toss cooked pasta with creamy mussels and top with extra spoonfuls of tricolore, basil and sundried tomatoes. β
-Adjust seasoning and serve hot.