Spaghetti nach venezianischer Art

Ingredients

• 400 g small, ready-to-cook squid
• 350 g heart mussels
• 1 untreated lemon
• 2 Garlic cloves
• 100 ml White wine
• 400 g spaghetti
• 1 stalk leek
• 4 tbsp olive oil
• 20 ml vermouth (Noilly Prat)
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the squids, drain well and roughly chop. Clean the mussels, discard any that are already open. Wash the lemon hot, grate the zest and squeeze out the juice. Peel the garlic cloves and slice them.

2. 2.

   Add the wine, half of the lemon juice and 100 ml water to a pot and bring to a boil. Add the mussels and simmer covered for about 8 minutes. Discard any mussels that do not open.

3. 3.

   Cook the spaghetti in boiling salted water until al dente.

4. 4.

   Clean the leek, wash it and cut the white and light green parts into diagonal rings. Sauté the squid in 4 tbsp oil for about 2 minutes while stirring. Add the leek and garlic slices, cook together for 2-3 minutes, then deglaze with vermouth and the remaining lemon juice. Let simmer briefly, combine the drained spaghetti (with a little pasta water) and mussels, season with salt and pepper, and serve.