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Vongole mussels in squid ink linguine with chili and sun dried tomatoes

Vongole mussels in squid ink linguine with chili and sun dried tomatoes

This recipe, a variant of the classic Spaghetti Vongole, has the added sun dried tomatoes to nicely add a sweet note to ballance the classic spiciness of this delicious dish.

What you need:

  • 1 kg. Vongole clams

  • 500g squid ink linguine

  • 2 red chili

  • 50g sun dried tomatoes

  • 3 cloves garlic

  • 2 shallots

  • 25-50 g butter

  • olive oil

  • 2 dl white wine

  • 1 organic lemon

  • salt & pepper

Method:

  • Timing is important as to make both pasta and mussels meet just right.

  • Rinse the clams in cold water. Discard any that are crushed.

  • Bring a pot with salted water to the boil

  • Heat up 4 deep plates in oven at 50 degrees

  • Finely chop the garlic, chilis and shallots

  • Coarsely chop the sun dried tomatoes

  • In a wok pan, fry the garlic, chilis and shallots for 5 min. on medium heat in olive oil

  • season with salt and pepper

  • Add the white wine

  • Let boil for 2 min. under medium high temp.

  • Put the Linguine into the pot of boiling water (will need 7 min. in total)

  • Wait 3 min.

  • Add the Vongole mussels in the wok pan (will need 4 min. in total)

  • Put a lid on and let boil for 4 min. (gently stir a few times)

  • Turn off the heat

  • Put the pasta in a sieve

  • Add the pasta to the wok pan with clams

  • Add the butter and the chopped sun dried tomatoes

  • gently mix

  • Serve in the warm plates with some lemon zest on top

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