Pasta vongole

Servings 4 persons


  • 70 gram Sea lavender
  • 750 gram vongole
  • 3 cloves Garlic
  • 2 pieces tomatoes
  • 1 piece Shallot
  • 1 pinch Cayenne pepper
  • 10 cl white wine
  • 1 handful parsley
  • Olive oil
  • 30 grams beurre manie butter and flour in equal amounts.


  • Rinse the shells under cold water and sort them.
  • Saute the shallot in the olive oil. Add the diced tomatoes and garlic and deglaze with the white wine.
  • Then put the shells in the pan, put the lid on and bring it to the boil.
  • When the shells open, shake the pan briefly.
  • Turn off the heat under the pan and drain into a bowl to save the liquid for the sauce.
  • Cook the sauce in a saucepan and stir in the beurre manie until the sauce is thick. Add some cream if necessary.
  • Put the cooked pasta in the sauce and add the shells as well.
  • Sprinkle over the sea lavender, parsley and cayenne pepper and stir to combine. Serve hot.
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