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Mussel and Tomato Spaghetti

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

1 serving · 9 ingredients · 4 steps

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Mussel and Tomato Spaghetti, plated and ready to serve. — The finished recipe. Mussel and Tomato Spaghetti

Ingredients 1 to 6 for mussel and tomato spaghetti arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for mussel and tomato spaghetti arranged separately on a dark worktop. — Ingredients 7 to 9. 2 tsp (8 g) Olive oil. A handful, chopped Fresh parsley. For the water Salt

Mussel and Tomato Spaghetti, preparation step 1: Put the spaghetti on in well-salted water and cook it a minute short of the packet time. — Step 1. Put the spaghetti on in well-salted water and cook it a minute short of the packet time.

Mussel and Tomato Spaghetti, preparation step 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. — Step 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.

Mussel and Tomato Spaghetti, preparation step 3: Add the mussels for the last two minutes, just to heat them through in the sauce. — Step 3. Add the mussels for the last two minutes, just to heat them through in the sauce.

The finished mussel and tomato spaghetti. — Step 4. Toss the drained spaghetti in the pan with a splash of pasta water for a minute, then the parsley.

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