Vongole al sugo

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 132 Kcal, 8g Protein, 12g Carbohydrates, 4g Fat


  • Sauce
  • 1 onions, finely chopped
  • 1 tbsp olive oil
  • 2 dl red wine
  • 1 garlic clove, finely chopped
  • 2 tbsp tomato puree
  • 1 tsp salt
  • 2 tins peeled cherry tomatoes (each approx. 250 g)
  • 2 tsp sugar
  • 0.25 bunch basil, coarsely chopped
  • a little pepper
  • Vongole
  • 1 kg vongole

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  • Sauce

    Heat the oil in a pan, sauté the onion, garlic and tomato puree. Pour in the wine, bring to the boil, reduce for approx. 2 mins. Reduce the heat, add the tomatoes and basil, season, simmer over a low heat for approx. 45 mins.
  • Vongole

    Scrub the mussels thoroughly under running water, discard any mussels that are already open. Add the mussels to the tomato sauce, cover and cook over a high heat for approx. 4 mins. until the mussels open (discard any mussels that are still closed – these are inedible).
  • Serve with:

    Garlic bread

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Products used in this recipe

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