Garlic and tomato pasta with mussels

    1 hour 30 min

    This Italian restaurant pasta dish is easily to reproduce at home. Make sure you have perfectly cleaned mussels and soak them for 1 hour before using. For a restaurant presentation, keep some mussels in their shells and add to the dish just before serving. Add some dried chilli flakes to the sauce if you like a bit of a kick.


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    Ingredients
    Serves: 4 

    • 1kg mussles, perfectly cleaned of beard and any
    • 2 cloves garlic, smashed
    • 1 tablespoon extra virgin olive oil
    • 1 small bunch fresh parsley, finely chopped, stems separated from leaves
    • 4-5 cherry tomatoes, halved
    • 100ml white wine
    • 500g fresh or store bought cavatelli or other pasta
    • 1 drizzle extra virgin olive oil

    Method
    Prep:10min  ›  Cook:20min  ›  Extra time:1hr soaking  ›  Ready in:1hr30min 

    1. Place the mussels in bowl of salted cold water for 1 hour. Drain and rinse if necessary.
    2. Heat oil in a saucepan over medium heat; add garlic and parsley stems. When the oil sizzles, add the drained mussels, chopped tomatoes and white wine. Cover and cook for 5 minutes or until the mussels have opened. Remove from heat, discarding any unopened mussels (and garlic if you like). Then, with a fork, remove the mussels from their shells and place back in the saucepan. Strain the mussel cooking liquid and add to the sauce. Keep sauce warm.
    3. Meanwhile, cook pasta in abundant salted water. Reserve 2 ladles of cooking water and drain the pasta when al dente. Add the pasta to the saucepan and warm through. Add additional cooking water if it needs more sauce.
    4. Sprinkle parsley leaves on top, drizzle with oil and serve!

    Suggestion:

    Add some dried chilli flakes to the sauce if you like a bit of a kick.

    Cavatelli

    Cavatelli are short, shell-shaped pasta. It's easy to make at home, just follow this recipe .

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