Spaghetti with Mussels and Fresh Cherry Tomatoes

Spaghetti with mussels and fresh cherry tomatoes is a classic Mediterranean primo piatto originating from the Southern Italian regions of Puglia and Campania, though today it’s enjoyed all across Italy.
For this recipe we use spaghetto quadrato, a squared-shaped spaghetti that gives the dish a firmer bite and helps the sauce cling perfectly to the pasta.

If you love seafood-based dishes, you might also enjoy our bean-and-mussel-soup

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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 (slightly ripe): about 20
• a small cup of non-sparkling white wine
• Parsley, chopped, about a sprig
• Garlic, peeled: 2-3 cloves
• Extra virgin olive oil (EVOO): 4 tablespoons
• Salt and pepper: to taste

Method

Heat 2 tablespoons of EVOO in a large non-stick pan. Add the garlic cloves, let them brown gently.
Add the mussels, increase the heat, pour in the white wine and let it evaporate.
Cover with a lid and cook until the mussels open — this takes only a couple of minutes.

Strain the mussel cooking liquid, then return it to the pan along with the mussels.

Note: If you’re using frozen, shelled mussels, simply add them to the tomatoes later, once thawed.

In a second small frying pan, heat the remaining 2 tablespoons of EVOO. Add the whole or halved cherry tomatoes and sauté for a couple of minutes. Add a splash of water and let them soften gently. Add the mussels, season with a pinch of salt and freshly ground black pepper.

Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
Drain and transfer directly to the pan with mussels and tomatoes.
Toss well, garnish with a drizzle of EVOO and chopped parsley, serve immediately.

(8 votes, average: 4.75 out of 5)
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