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Spaghetti Pasta With Mussels and Tomato Garlic Sauce
This mussels with pasta recipe is an ideal recipe for the summer. It's fresh and easy to make, serve it with a Greco or a Verdicchio white wine.
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Course:
Pasta
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Calories:
697
kcal
Author:
Guido Pedrelli
Ingredients
▢
2 1/2
lbs
mussels
cleaned and beard-free
▢
2
garlic cloves
thinly sliced
▢
4
tbsp
extra-virgin olive oil
▢
2
tbsp
pureed tomato sauce
(do not use tomato paste)
▢
1/2
cup
dry white wine
▢
1
tbsp
fresh Italian parsley
finely chopped
▢
salt and pepper
to taste
▢
1
lb
thick spaghetti
Instructions
▢
In a large skillet, sauté the garlic in the olive oil for about 1 minute, or until pale golden.
▢
Add the pureed tomato sauce and cook on medium heat for an additional 2 minutes.
▢
Turn off the heat and set aside.
▢
Put the mussels in a large pot with the white wine, cover with a lid, and put on high heat to open up and release their water.
▢
When they open, remove the mussels from the liquid and filter the mussel’s liquid through a sieve.
▢
Transfer the filtered liquid into the tomato sauce and add the mussels.
▢
Add the parsley and season with salt and pepper to taste.
▢
Bring a large pot of salted water to a boil. Add the
spaghetti
and cook, stirring occasionally.
▢
One minute before the pasta is al dente, turn on the heat under the mussels to medium-high.
▢
Drain the pasta, reserving 1/2 cup pasta water. Add the pasta to the mussels and stir to coat.
▢
Add some of the reserved water if necessary.
▢
Serve Immediately.
Calories:
697
kcal
|
Carbohydrates:
91
g
|
Protein:
32
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Cholesterol:
40
mg
|
Sodium:
462
mg
|
Potassium:
761
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
345
IU
|
Vitamin C:
13.9
mg
|
Calcium:
67
mg
|
Iron:
7.5
mg
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