Soak the mussels in saltwater for about two hours so that they shed any remaining sand.
Finely chop and sauté the onion with some oil in a casserole (better if you use a clay pot).

When the onion is translucent, add the chopped paprika and chopped garlic. When everything starts to turn golden brown, add the grated tomato to it.

When the sauce is ready, add the white wine and let the alcohol evaporate.
Then, add the five cups of water and as soon as it starts to boil add the pasta and the clams to the casserole.

Let everything cook for about 18 minutes. A few minutes before the cooking time ends, add the tablespoon of the almond spice Ametlla + Bárbara.

(for 5-6 people)
  • 200 gr thick noodles.
  • 600 gr clams
  • 1 Onion.
  • 3 green peppers.
  • 1 Tomato.
  • 1 garlic.
  • 1 Glass white wine
  • 5 Cups of water
  • 1 tablespoon Gourmet-Seasoning Ametlla + Bárbara.
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