Spaghettini alle cozze, pomodorini e vino bianco
Spaghettini with Mussels, Cherry Tomatoes & White Wine

About This Recipe

Are you looking for a delicious seafood recipe with a difference? If you are, you’ve found it! Here’s my spaghettini with mussels, cherry tomatoes & white wine for you to enjoy.

I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga – the dish stands alone without it – but a Sardinian cook would almost certainly grate it over the top of the finished dish.

TwitterFacebook

4

Serves

10

Ingredients

Seafood

Main Ingredient

Pasta Recipes, Meat-Free Recipes

Type

Ingredients

  • 800g Live Mussels
  • 150ml Dry White Wine
  • 6 Tablespoons Extra Virgin Olive Oil
  • 2 Garlic Cloves, Peeled & Sliced
  • 15 Fresh Red Cherry Tomatoes, Halved
  • 4 Tablespoons Fresh Flat-Leaf Parsley, Chopped
  • 500g Dried Spaghettini
  • 60g Bottarga (Dried, Salted Fish Roe), Freshly Grated (Optional)
  • To Taste Salt
  • To Taste Freshly Ground Black Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest spaghettini with mussels, cherry tomatoes & white wine! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Scrub the mussels under cold running water, Rinse away grit and remove barnacles with a small, sharp knife, Remove the ‘beards’ by pulling the dark, stringy piece away from the mussel. Discard any open mussels or mussels with broken shells.
  2. Place the mussels in a large saucepan and pour over the wine. Cover and cook over a high heat for about 5 minutes or until the mussels open, shaking the pan occasionally. Tip into a colander placed over a bowl. Reserve the cooking liquid. Discard any mussels that remain closed.
  3. In the same pan, heat the oil over a medium heat. Add the garlic and fry until it begins to sizzle. Add the tomatoes and parsley and pour in the reserved cooking liquid. Simmer gently for about 2 minutes. Season with salt and pepper.
  4. Meanwhile, cook the spaghettini in a large pan of boiling, salted water until al dente. Drain the pasta thoroughly and tip it into the saucepan with the sauce. Add half the mussels and gently stir to combine over a low heat for 30 seconds.
  5. To serve, put the pasta in large bowls, arrange the remaining mussels on top and sprinkle with the grated bottarga (if using).

Once you’re done, simply sit back and enjoy your spaghettini with mussels, cherry tomatoes & white wine and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Italian Style Cheeseburgers with Coleslaw Cups

View Recipe

Next Recipe

Courgette & Saffron Risotto

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Bruschette con pesto di pomodori secchiBruschette with Sun-dried Tomato Pesto

Bruschette are eaten all over Italy, and we all know and love the traditional tomato-based recipe. I, for one, certainly grew up on it. This version just adds a little twist to the classic dish and is perfect for entertaining.

4

Serves

13

Ingredients

Vegetables

Main Ingredient
View Recipe

La Caprese di zia RitaMy Auntie Rita’s Pistachio and Chocolate Cake

Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. It's great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round.

8

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe

Risotto con porri, Taleggio e pinoliLeek, Taleggio and Pine Kernel Risotto

Leeks make a fantastic alternative to onions, and yet many people only use them in soups. I got inspiration for this recipe while I was in Siena; I was served a bowl of leeks, cheese, nuts and sausages (which is also a great sauce for pasta) and I wanted to try and incorporate the same flavours in a risotto. I have left this as a vegetarian option, but by all means add in some cooked pancetta...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Torta di cioccolato e fragoleChocolate & Fresh Strawberry Cake

Italians from the south don’t bake cakes all that often but my sister Marcella makes this for me whenever I visit and I love it. The combination of moist chocolate cake and fresh strawberries is wonderful and I can never only have one slice; in fact there is always a fight over who gets the last piece (I normally win!) The cake is also fantastico made with raspberries!

8

Serves

11

Ingredients

Chocolate

Main Ingredient
View Recipe

Bellini in GelatinaFresh Blackberry and Prosecco Jelly

This has to be the most stylish and yet easy dessert that you will ever make. Not only can you use this dish as a dessert, but you can also serve it as a great aperitif. You can substitute the Prosecco for a good Champagne and if you don’t want to use blackberries, you can use fresh strawberries. If you want to make fresh strawberry purée, just blitz 50g of fresh strawberries with 1 tablespoon of...

6

Serves

6

Ingredients

Blackberries

Main Ingredient
View Recipe

Couscous alla trapanese con pesce, pomodori e mandorleTrapani-Style Couscous with Fish, Tomatoes & Almonds

There are literally dozens of recipes for this classic Sicilian couscous dish, most of which have the addition of seafood and chilli – but here I’ve let the sweet white fish do the talking. The town of Trapani is famous for couscous, and there is an annual couscous festival there in September. Ask your fishmonger for end cuts and bones to flavour the sauce.

4

Serves

14

Ingredients

Couscous

Main Ingredient
View Recipe