Spaghetti Vongole

Spaghetti Vongole


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We first tasted black shelled mussels in Italy and immediately fell in love with the taste. Served as an appetizer or over spaghetti, this dish is light and full of flavor.

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  • 1 bag frozen black shelled mussels
  • 1 red bell pepper, cubed
  • 1 clove garlic, chopped
  • 1 small onion, chopped
  • 1 Tbs. olive oil
  • 1 tsp. salt
  • 1 Tbs. crushed fresh basil
  • 2 Tbs. fresh lemon juice
  • 1 14-oz. can crushed tomatoes
  • whole wheat spaghetti
  • crusty bread
  • Parmesan cheese

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Boil spaghetti according to directions. Meanwhile, heat oil in large skillet, saute garlic, onion andĀ red pepper untilĀ onion is translucent. Add salt, basil, lemon juice and tomatoes. Stir to combine. Add frozen mussels. Cover tightly and steam until mussels are done, about 7 minutes. Drain spaghetti. Serve spaghetti with mussel mixture immediately.

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