Mussels Pasta

Ingredients

• 500 g linguine
• Salt
• 500 g Venus clams
• 1 Shallot
• 2 tbsp olive oil
• 1 untreated lemon (zest and juice)
• 150 ml Vegetable broth
• pepper (ground)
• 3 tbsp freshly chopped parsley
• 1 dried peperoncino

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Wash, clean, and discard any unopened clams. Dice the shallot finely. In a pot, sauté the shallot in hot oil until translucent. Add lemon zest, 2–3 tbsp of juice, and broth; simmer for a few minutes. Season with salt and pepper, then add the clams and cover to steam gently for about 5 minutes. Discard any still closed clams.

3. 3.

   Drain the pasta and mix it into the sauce, adjusting seasoning as needed.

4. 4.

   Serve on plates, garnished with parsley and crushed dried peperoncino between fingers.