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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
More RecipesGet Inspired
Pasta e fagioliHearty Bean Stew with Pasta
This is a fantastic recipe for when you need a ‘quick-fix’ supper – most of the ingredients are dried or tinned, so it’s likely you’ll have them in your storecupboard, and very little chopping or other preparation is required. Beans and chickpeas are an inexpensive, low-fat source of protein, fibre and vitamins, so this dish is both healthy and economical. For vegetarians, simply omit the...
4
Serves13
IngredientsRisotto con zucchini e zafferanoCourgette & Saffron Risotto
Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette...
4
Serves12
IngredientsRice
Main IngredientFillet of Cod with Spicy Red Pesto
If you need to make dinner in under four minutes, this is the recipe for you. It is so easy, you really won’t believe it. Once you have blended the ingredients together, that’s pretty much job done – it smells amazing too. You coat the fish and there you have it – ready to be cooked. You can cook it there and then or even prepare in the morning and cook.
4
Serves8
IngredientsSpaghetti ai Carciofi, Radicchio, Piselli e Vino BiancoSpaghetti with Artichokes, Radicchio, Peas and White Wine
Perfect for a midweek supper, this dish is quick and easy to make and low-fat too. Radicchio is very popular in Italy, particularly in the north, where it grows mainly in the Veneto region. Prized for the rich red colour and slightly bitter flavour of its leaves, radicchio is also a rich source of vitamin K.
4
Serves11
IngredientsVegetables
Main IngredientBrasato di coniglio con liquore al mirto e vino rossoRabbit Braised in Mirto Liqueur and Red Wine
Rabbit has a lovely mild, gamey flavour and firm, meaty texture; if you haven’t tried it, I urge you to do so. Ask your butcher to prepare it for you. If you really don’t fancy rabbit, chicken pieces make a good substitute. Mirto liqueur is often available in Italian delicatessens or online, but if you can’t find it use port or sloe gin instead.
4
Serves14
IngredientsRabbit
Main IngredientTorrone sardoSardinian Nougat
Nougat is sold in the street markets in most towns in Sardinia and the variations on offer are vast. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. You can store it in an airtight container for up to a week, but don’t put it in the fridge as it will become soft and very sticky.
6
Ingredients
Discuss This Recipe