With spaghetti with mussels and artichokes, I wanted to dare, because the artichoke has a particular, sweet-bitter taste, and combined with mussels, with an intense sea flavor, I wouldn’t have bet much on it. This inspiration came to me because I love artichokes and I hadn’t tried the combination with mussels yet. I can tell you that these spaghetti were truly a discovery; I had never even tasted them in a restaurant, the flavor is unique. I chose fairly thick spaghetti, but even short or long fresh pasta works great. I’ll leave you immediately to this particular recipe!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz spaghetti
- 10 oz mussels (net weight)
- 2 artichokes
- 1 slice lemon
- onion
- 3.5 oz cherry tomatoes
- parsley
- salt
- pepper
- garlic
- olive oil
Tools
Grambetta (knife for opening mussels) for those who open them raw and not on the fire.
Steps
Put water, salt, and the lemon slice in a saucepan, bring to a boil. Clean the artichokes and cut the stem, slice them first in half and then into thin slices and immerse them in the boiling water with lemon, blanch for 1 minute. Then drain them and set aside.
Open the mussels either on the fire or with the knife raw, and in both cases, keep the water they release.
In a pan, put oil, onion, and garlic, sauté for a few minutes, and add the mussels.
Then add the artichokes and pepper, cook for 2 minutes.
Remove the garlic and add the cherry tomatoes, cook for 5 minutes.
Drain the pasta and mix with the sauce, add the parsley.
The spaghetti with mussels and artichokes are ready!
As an alternative to mussels, you can add peeled shrimp.
