Venus Shell Pasta

Ingredients

• 1 kg Venus mussels
• 400 g spaghetti
• Salt
• 1 onion
• 4 Spring Onions
• 2 tbsp olive oil
• 100 ml dry white wine
• 100 ml heavy cream
• pepper (ground)
• 2 tbsp freshly chopped parsley
• Basil
• 50 g grated cheese (e.g., Pecorino)

Instructions

1. 1.

   Wash the mussels thoroughly and drain. Remove any opened mussels that have not fully opened. Cook the pasta in salted water until al dente.

2. 2.

   Peel the onion and slice into rings. Wash, trim, and slice the spring onions into rings. Sauté the onions in hot oil for 1-2 minutes until translucent. Deglaze with wine, let reduce slightly, add mussels, cover and steam for 4-5 minutes.

3. 3.

   When all mussels have opened (discard any that remain closed), stir in cream and season with salt and pepper. Fold in drained pasta and parsley, then sprinkle basil and grated cheese as desired before serving.