Heat the oil and butter in a large frying pan and gently sweat together the fennel, onion, garlic and chili for about 10 minutes, till soft. Add the mussels and clams, fish stock pot, white wine and season well with salt and pepper. Cover with a lid and continue to cook for a few minutes, shaking the mussels and clams around from time to time. When the clams are almost cooked, add in the chopped parsley, lemon zest and juice, the cooked spaghetti and cook for a further minute for the spaghetti to soak up the juices. Serve immediately in large pasta bowls.
Suggested wine: Marq Riscal Verdejo Blanco
The indigenous Verdejo variety is a versatile grape with a lot of character and personality, it is very well suited to the extreme conditions of the region, allowing us to produce fresh young wines or cask-fermented whites. A bright, straw-yellow coloured wine. As you expect from a Verdejo wine, on the nose it has high aromatic intensity, with tropical fruit and hints of fennel and fresh grass. In the mouth it is both syrupy smooth and refreshing, with a slightly bitter finish which is typical of the variety making it long and pleasant to drink. Overall it is a fresh, well-balanced wine.
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