Spaghetti Alle Vongole

For the spaghetti alle vongole, brush the mussels under cold running water and drain in a colander. Finely chop the garlic and pepperoni and halve the cherry tomatoes.

Put on a large pot of salted water for the spaghetti and bring the water to a boil. On the side, heat a large skillet with olive oil and 1/2 tablespoon butter.

Sauté the garlic and pepperoni in the pan, deglaze both with white wine. Add the mussels and cook over high heat, covered, for about 7 minutes.

In the meantime, add the spaghetti to the boiling salted water and cook al dente according to package directions. After about 7 minutes, remove the lid from the pan and check for unopened mussels – be sure to discard them.

Add the tomatoes, heat again and then season with salt and pepper. Drain the spaghetti and add it back to the clam sauce in the pan and fold it in.

Serve sprinkled with parsley.

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