Spaghetti alle vongole

Risotto with mackerel

• 500 GRAM SPAGHETTI, home made or ready made
• 500 GRAM VONGOLE, cleaned
• 2 TOMATOES, in cubes
• 1 CHILI PEPPER, chopped
• 1 CLOVE GARLIC, chopped
• 1/4 ONION, chopped
• 2 TBSP OLIVE OIL
• HANDFUL PARSLEY, cut

• 300 GRAM RISOTTO RICE
• 1 ONION, chopped
• 2 CLOVES GARLIC, chopped
• 200 GRAM GREEN PEAS
• 400 GRAM MACKEREL, in pieces
• 50 GRAM CHEESE, in small cubes
• 1/2 CUP WHITE WINE
• 3 CUPS BROTH, hot
• 2 TBSP BUTTER

Stir fry the onion, the pepper and the garlic 3 minutes in olive oil. Add the tomatoes and heat for five minutes. Add the vongole and pepper and salt to taste, and put a lid on the pan. Cook until all the shells have opened (5-10 minutes). In the mean time, cook the pasta one minute shorter that usually, drain and add to the vongole. Stir and heat for 1-2 minutes. Add the parsley.

Stir fry the onion and garlic three minutes in olive oil. Add the rice and stir fry three minutes more. Ad the white wine, bring to the boil. Now add the broth, in little batches, add a new batch when one has been absorbed, until the rice is well done. This will take about half an hour. Finally, add the peas, the cheese, the butter and the fish and stir well.

For other delicious risotto recipes, see asparagus risotto, risotto alla siciliana, risotto with mackerel, cauliflower risotto and chocolate risotto.

Mackerel belongs to the family of tuna. The best time of the year to buy mackerel is February/March. Mackerel contains a lot of fat (11% but most of it is unsaturated.

See also a recipe for mackerel with gooseberry sauce and mackerel pâté.