Spaghetti with mussels and fresh tomatoes
Spaghetti with mussels and fresh tomatoes

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spaghetti with mussels and fresh tomatoes. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

The only exception is this spaghetti dish, topped with fresh clams and mussels—even in landlocked Umbria, it's usually possible to find both bivalves at the market. In this particular recipe, I used cherry tomatoes to add flavor, but if fresh, ripe tomatoes are unavailable or out of season, you can. An unmissable collection of classic, simple European recipes from Angela Hartnett, the leading female chef in the UK today. I prefer a long pasta shape for this type of sauce, like spaghetti, bucatini, stringozzi.

Spaghetti with mussels and fresh tomatoes is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Spaghetti with mussels and fresh tomatoes is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have spaghetti with mussels and fresh tomatoes using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spaghetti with mussels and fresh tomatoes:
  1. Get 500 g spaghetti
  2. Get About 250 g of fresh mussels
  3. Take Handful chopped cherry tomatoes
  4. Get Olive oil
  5. Take Fresh parsley
  6. Take Clove garlic
  7. Make ready Glug of wine
  8. Make ready to taste Salt

Cook spaghetti according to package directions. Only drain spaghetti, do not rinse. Wash the mussels and remove any beards (the bits that hang from them like seaweed) using a small knife. Then in a hot, dry pan, add the mussels, place a lid on and steam.

Steps to make Spaghetti with mussels and fresh tomatoes:
  1. Clean mussels well, remove beard etc. Cook pasta according to instructions in salted water. Fry garlic gently in oil for 2 mins
  2. Add mussels. Cover and cook on medium heat for 2 mins
  3. Add wine and let it evaporate
  4. Add chopped tomatoes, stir and cook uncovered for 2-3 mins. Remove garlic
  5. Drain pasta al dente, add to sauce, add chopped parsley. Mix well for 1 min
  6. Serve and enjoy :)

Wash the mussels and remove any beards (the bits that hang from them like seaweed) using a small knife. Then in a hot, dry pan, add the mussels, place a lid on and steam. Add the spaghetti and cook according to package directions. Spaghetti with Shrimp, Mussels and Baby Tomatoes. Thick tomato sauces overwhelm mussels, which is why I use fresh instead of tinned tomatoes or passata.

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