Spaghetti with Venus Shells

Ingredients

• 500 g spaghetti
• Salt
• 500 g Venus shells
• 2 shallots
• 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 boiling salted water until al dente. Wash, clean, and discard any Venus shells that do not open under gentle pressure. Peel and finely dice the shallots. In a pot, sauté them in hot olive oil until translucent. Add lemon zest, 2-3 tbsp lemon juice, and vegetable broth; simmer for a few minutes. Season with salt and pepper, add the shells, cover, and steam gently for about 5 minutes. Discard any shells that remain closed.

2. 2.

   Drain the pasta and mix it into the sauce. Taste and adjust seasoning. Serve in deep bowls, sprinkled with parsley and grated peperoncino between fingers.