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.
SilviaG
1 person made this
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
- Place the mussels in bowl of salted cold water for 1 hour. Drain and rinse if necessary.
- 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.
- 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.
- 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 .
