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
Insalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts
Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...
4
Serves8
IngredientsBeef
Main IngredientPizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan
The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.
9
IngredientsFragole, Amaretto e MandorleStrawberries and Almonds with Amaretto Liqueur and Greek Yoghurt
Strawberries are on sale in supermarkets all year round but more often than not, the flavour isn't good unless they are in season. This recipe is perfect for those months when the berries are lacking their full taste and sweetness, as the Amaretto and honey add that extra something the fruit needs. This is a lovely refreshing dessert that will look really impressive if served in cocktail glasses.
4
Serves6
IngredientsStrawberries
Main IngredientFusili con ragu di coniglioPasta with Rabbit Ragu
This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish...
4
Serves15
IngredientsRabbit
Main IngredientTorta Leggera al LimoneSuper-Light Lemon Sponge Cake
There is nothing better than having a cup of tea in the afternoon with a piece of homemade cake and I find a light lemon cake leaves me feeling satisfied, because I’ve had a treat and feel pampered but I don’t feel too full before dinner. I have created many variations of lemon cakes but this one gives you an option of a delicious cake that is incredibly low in fat and calories without compromising...
16
Serves7
IngredientsLemon
Main IngredientLinguine ai Gamberi e RucolaPasta Ribbons with Prawns and Rocket
This is one of my signature dishes, created in the summer of 2003 on the island of Sardinia where my family and I were enjoying our holiday in our house on the beach. Make sure that you serve this dish as soon as you combine the pasta and the sauce. You can substitute the prawns for scallops.
4
Serves10
IngredientsSeafood
Main Ingredient
Discuss This Recipe