{"id":3033,"date":"2017-12-05T18:29:00","date_gmt":"2017-12-05T17:29:00","guid":{"rendered":"https:\/\/www.lieblingsspeise.at\/?p=1084"},"modified":"2025-09-04T08:55:29","modified_gmt":"2025-09-04T06:55:29","slug":"spaghetti-vongole","status":"publish","type":"post","link":"https:\/\/www.wanderhunger.at\/en\/genuss-rezepte\/spaghetti-vongole\/","title":{"rendered":"Spaghetti Vongole Veraci"},"content":{"rendered":"

Me and my Italian skills... When you occasionally read \u2018Spaghetti Vongole Veraci\u2019 instead of just \u201cVongole\u201d, you could consult a dictionary. Not me, of course, I just assumed it meant something like \u2018real vongole\u2019, like real clams.
Well, no. I recently looked it up on Google. Vongole veraci is simply the full name of the clam. So they're carpet clams. Learned something new again: I thought vongole were cockles.<\/p>\n\n\n\n

Well, the philistine has been taught a lesson and will remember it.
But when it comes to the dish itself, I steer clear of philistinism. I love spaghetti vongole! Unfortunately, to be completely honest, this dish is often disappointing in Italy \u2013 if you eat it in a tourist restaurant. I've had it served to me many times in Rome: a few clams, virtually no sauce, dry-looking spaghetti and, of course, no Parmesan. Parmesan on pasta with fish or seafood is sacrilegious! So just add plenty of oil and salt, and it's fine.
That can't be it either.<\/p>\n\n\n\n

If you look up original Italian recipes for spaghetti vongole on the internet (thanks to the little Italian I know and Google Translate, I can do that), things look very different. Olive oil! White wine! Garlic! Lemon! Well, well, that sounds very different from the bland stuff I ate.<\/p>\n\n\n\n

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\"Eine<\/figure>\n\n\n\n
\"Spaghetti<\/figure>\n\n\n\n
\"Spaghetti<\/figure>\n\n\n\n
\"Spaghetti<\/figure>\n<\/figure>\n\n\n\n

Fresh vongole veraci, spaghetti, oil and garlic. Delicious!<\/h2>\n\n\n\n

The kilo of fresh carpet shells I bought was a dream. They hardly needed cleaning.
Please do not rinse fresh vongole to death! Inside the still-living mussels is salt water, which contributes to the flavour of this recipe. Briefly rinse them under cold running water, remove any encrustations, and you're done. It takes no time at all. Don't forget to discard any broken mussels or those that remain open even when tapped gently.<\/p>\n\n\n\n

Get all the ingredients ready. Once you start, you have to work quickly. I also recommend placing the dinner plates in the oven at 80\u00b0C beforehand so that they are preheated for serving. Spaghetti cools down so quickly, so warm plates are great.<\/p>\n\n\n\n

Once the spaghetti vongole veraci is ready, serve immediately so that it does not get cold. Do not forget to provide a shell plate and serve a delicious glass of sparkling white wine with it. Of course, you cannot do without it! And then it's time to get your fingers and fork ready, and Buon Appetito<\/strong>!<\/p>\n\n\n\n

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By the way, spaghetti vongole veraci is a very typical dish in Italy on the 24th of December<\/strong>. After all, this is actually still a day of fasting. So if you don't want to spend a lot of time cooking on Christmas Eve (or perhaps at lunchtime) and would rather spend time with your loved ones, we highly recommend this dish!<\/p>\n\n\n\n

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\"Spaghetti<\/div>\n <\/div>\n
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Spaghetti Vongole Veraci<\/h2>\n
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Spaghetti mit Teppichmuscheln – ein italienisches Weihnachtsrezept<\/span><\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Servings: <\/span>2<\/span> people<\/span><\/span><\/div><\/div>
Course: <\/span>Main course<\/span><\/div><\/div>
Cuisine: <\/span>Italian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
  • 1<\/span> kg<\/span> Vongole<\/span><\/li>
  • 250<\/span> g<\/span> Spaghetti<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic<\/span><\/li>
  • olive oil<\/span><\/li>
  • chili flakes<\/span><\/li>
  • 3<\/span> table spoons<\/span> flour<\/span><\/li>
  • 1\/2<\/span> lemon<\/span> Schale und Saft<\/span><\/li>
  • 1\/4<\/span> l<\/span> white wine<\/span><\/li>
  • 1\/2<\/span> bunch<\/span> frische Petersilie<\/span> kleingeschnitten<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Die Teller zum Servieren im Backofen bei 80\u00b0C vorw\u00e4rmen.<\/span><\/div><\/li>
    2. Alle Zutaten bereitstellen. Die Knoblauchzehen fein hacken.<\/span><\/div><\/li>
    3. Die Muscheln m\u00f6glichst kurz unter flie\u00dfendem kalten Wasser absp\u00fclen, groben Schmutz entfernen. Ge\u00f6ffnete oder zerbrochene Muscheln wegwerfen.<\/span><\/div><\/li>
    4. In einem passenden Topf Wasser zum Kochen bringen. Gro\u00dfz\u00fcgig salzen und die Spaghetti nach Packungsanweisung garen.<\/span><\/div><\/li>
    5. In einer m\u00f6glichst gro\u00dfen Pfanne oder einem Topf gro\u00dfz\u00fcgig Oliven\u00f6l erhitzen. Knoblauch und Chiliflocken nach Wunsch anbraten. Die Vongole zugeben, den Wei\u00dfwein aufgie\u00dfen, Deckel schlie\u00dfen und f\u00fcnf Minuten garen. <\/span><\/div><\/li>
    6. W\u00e4hrenddessen das Mehl mit dem Zitronensaft anr\u00fchren. <\/span><\/div><\/li>
    7. Wenn Nudeln und Muscheln fertig sind, das anger\u00fchrte Mehl unter die Muscheln heben. <\/span>
      <\/div>Die Spaghetti nicht in ein Sieb abseihen, sondern mit einer Kochzange oder einem Pasta-Kochl\u00f6ffel die Nudeln direkt aus dem Kochwasser auf die Muscheln heben. Vorsichtig unterheben. Nach Geschmack etwas salzen.<\/span><\/div><\/li>
    8. Mit frischer Petersilie und grob gemahlenem Pfeffer bestreuen und sofort servieren.<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
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      <\/p>","protected":false},"excerpt":{"rendered":"

      Spaghetti Vongole \u2013 wonderfully simple, quick to make and pure Italian holiday atmosphere on your plate.<\/p>","protected":false},"author":3,"featured_media":3077,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","iawp_total_views":614,"footnotes":""},"categories":[773],"tags":[798],"class_list":["post-3033","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-genuss-rezepte","tag-hauptspeisen"],"_links":{"self":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/3033","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/comments?post=3033"}],"version-history":[{"count":2,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/3033\/revisions"}],"predecessor-version":[{"id":3445,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/3033\/revisions\/3445"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/media\/3077"}],"wp:attachment":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/media?parent=3033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/categories?post=3033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/tags?post=3033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}