The spaghetti with mussel sauce is a simple first course but with a strong flavor. To make this recipe, I cooked fresh mussels in a pan and then made a sauce using garlic, tomato puree, and parsley. With a few quality ingredients, you will get a dish that will release an irresistible aroma of the sea.
Also try:
Pasta with garlic, oil, chili pepper, and mussels
Spaghetti with mussels and cherry tomatoes
Pasta with mussels, vegetables, and pesto
Cavatelli with chickpeas and mussels
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 1.1 lbs mussels
- 3.5 oz tomato puree
- 1 bunch parsley
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Steps
To prepare the spaghetti with mussel sauce, wash and clean the mussels under running water.
In a pan, lightly brown half a clove of garlic with a drizzle of extra virgin olive oil. Then remove the garlic and add the mussels.
Cover with a lid and cook for 2-3 minutes over low heat, just enough time for the mussels to open. Once ready, drain the mussels and remove the shells.
In a pan, add half a clove of garlic, a drizzle of extra virgin olive oil, and chopped parsley; if you like, you can add chopped chili pepper.
Slightly wilt the garlic and add the mussels. After a couple of minutes, also add the tomato puree.
Cover with a lid and cook over low heat for 20 minutes. If it becomes too thick, add a ladle of hot water. Salt at the end of cooking.
Cook the spaghetti in plenty of salty boiling water; drain it al dente and pour it into the pan with the sauce.
Add a couple of tablespoons of pasta cooking water and stir for a few minutes. Serve hot and enjoy your meal!
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