Spaghetti con le Cozze e Pomodori Freschi, a typical Mediterranean primo piatto originates from the Southern Italian regions of Puglia and Campania, although this dish today it is popular throughout Italy. We used spaghetto quadrato, a particular squared-shape spaghetto as the name suggests. Have you ever tried bean and mussel soup? Have a look: bean-and-mussel-soup

Serves: 4 | Preparation time: 15 mins | Cooking time: 20 mins

  • Spaghetti: 400 g
  • Fresh or frozen mussels, possibly already cleaned and/or shelled: 1 kg
  • Cherry Tomatoes, better if slightly ripe, approx 15
  • a small cup of non-sparkling white wine
  • Parsley, chopped, about a sprig
  • Garlic, peeled: 2 cloves
  • Extra virgin olive oil (EVOO): 4 tablespoons
  • Salt and pepper: to taste


To cook the unshelled mussels:
Heat 2 tablespoons of EVOO in a large, non-stick pan, brown the garlic cloves, add the mussels and turn up the heat, deglaze with dry white wine and allow to evaporate, then cover with a lid and cook until they open. They will open in a matter of minutes.
Strain the mussels cooking water, return it to the pan with the mussels.

Note: If you use frozen mussels already shelled, just add them to the cherry tomatoes once thawed.

In another small frying pan heat 2 tablespoons of EVOO, when hot enough add the whole or halved cherry tomatoes to stir-fry a couple of minutes, add a drop of water and let they soften. Add mussels, seasoning with a pinch of salt and black pepper.

Boil spaghetti in plenty of salted water, drain al dente and add to the frying-pan with mussels and tomatoes, stir, garnish with a drizzle of oil and chopped parsley. Serve.

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