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

Bruschetta Di Fave e MentaBroad Beans and Fresh Mint Bruschetta

Bruschetta is definitely one of the main dishes for an Italian antipasti. The freshness of the mint together with the broad beans is a fantastic combination that will fill you up and yet won’t leave you feeling heavy. You can substitute the broad beans with butter beans and if you don’t have fresh mint, use fresh leaf parsley or chives.

4

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe

Pappardelle Con PolpettePappardelle With Meatballs

This is a family favourite and a staple for the kids. True Italians never serve spaghetti with meatballs; it has to be fettuccine or pappardelle pasta to be authentic.

4

Serves

12

Ingredients

Beef

Main Ingredient
View Recipe

Gnocchi al Forno con Cannellini, Spinaci e PomodoriBaked Gnocchi with Cannellini Beans, Spinach and Tomatoes

I love making fresh gnocchi with my kids, but sometimes I simply don’t have the time so I buy them instead. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Baking shop-bought gnocchi can really jazz them up. Here I’ve combined them with spinach, cherry tomatoes, cannellini beans and cheese for a hearty dish. Serve with a crisp salad on the side.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Coppette di anguriaWatermelon Puddings

Watermelon pudding is a traditional dessert from Sicily’s capital, Palermo. It’s usually eaten during the three-day feast of Santa Rosalina in July. It generally includes only three ingredients – watermelon, sugar and cornflour – but the garnishes vary from area to area, ranging from cinnamon, jasmine and pistachios to chocolate chips (which are thought to resemble watermelon seeds). Although...

6

Serves

7

Ingredients

Watermelon

Main Ingredient
View Recipe

Crostatine Piccanti di Asparagi, Ricotta e ParmigianoAsparagus, Ricotta, Chilli and Parmesan Tartlets

Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Pesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

4

Serves

11

Ingredients

Peaches

Main Ingredient
View Recipe