Succulent spaghetti with mussels and fresh tomatoes, an italian classic.
- 400g fresh tagliolini
- 500g mussels
- 2 tomatoes
- Extra virgin olive oil
- 1 red chili pepper, finely chopped
- 1 clove garlic
- Pasta cooking water
- Bring a large pot of water to a boil.
- Cut an X in the bottom of each tomato with a knife.
- Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 30 to 40 seconds.
- Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
- Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.
- In a small nonstick fry pan sweat (saute-low heat) garlic with extra virgin oil without browning. Add tomatoes and seasoning. Cover.
- Simmer 10 minutes until soft and all liquid has evaporated. Remove garlic and set aside.
- Place the mussels in a saucepan with a glug of olive oil and 2 ladles of hot water. Put the pan on to a medium heat.
- Mussels are done cooking when they just start to open. If you wait until all mussels are opened they can overcook easily, resulting in something that is tough and chewy. So, remove the mussels from the pan as they open. Discard any mussel that don’t open.
- Put the mussels to one side and pass the liquid through a sieve.
- Bring a large pot of water to a boil; salt . Add spaghetti, and cook until slightly underdone.
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chili pepper; cook until garlic is golden, then remove it.
- Add in the reserved and filtered mussels stock and bring to the boil.
- Add in spaghetti with some pasta cooking water and finish to cook.
- During the last minute of cooking add mussels and parsley.