Mussel and Tomato Spaghetti

Make mussel and tomato spaghetti, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Mussels, cooked and shelled (Shelled weight. In the shell, roughly three times this weight.)
85 g dry Spaghetti (Dry weight. Cooked, it is about 2.2 times heavier.)
150 g Passata
50 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.)
3 cloves, about 9 g Garlic
A pinch Chilli flakes
2 tsp (8 g) Olive oil
A handful, chopped Fresh parsley
For the water Salt
Ingredient notes on the recipe page.

METHOD
1. Put the spaghetti on in well-salted water and cook it a minute short of the packet time.
2. Warm the oil with the garlic and chilli flakes over a low heat for two minutes, then add the wine and let it bubble down by half. Add the passata and simmer for eight minutes.
3. Add the mussels for the last two minutes, just to heat them through in the sauce.
4. Toss the drained spaghetti in the pan with a splash of pasta water for a minute, then the parsley.

Contains gluten cereals, molluscs and sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/mussel-tomato-spaghetti

AI-generated images illustrating the recipe.

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