Tuesday, 3 March 2015

Spaghetti con Cozze e Pomodoro





Sweet, succulent mussels of Loch Fyne

 Before cooking, you need to clean the mussels under cold running water, 
scrubbing the shell well and removing the hairy beards.
Discard any mussels that are already open.






 Spaghetti con Cozze e Pomodoro
Spaghetti with Mussels and Tomato Sauce

1 kg mussels
1 tbsp olive oil
1 sprig fresh thyme
2 garlic cloves, chopped
bunch of flat-leaf parsley, stalk removed and leaves chopped
1 cup canned stewed tomatoes
1 tsp chilli flakes
handful of fresh chopped basil
salt and pepper

Heat olive oil in a pan, add the thyme and garlic and finely chopped stalks of parsley. 
Add the mussels with a little water and cover the pan 
and cook until the mussels have opened.
Discard any that don't open.

Remove the mussels from the pan and reserve the liquid.
Take half the mussels out of their shells.

Bring a large pan of salted water to the boil.
Add the spaghetti and cook according to the packet instructions.

Heat a tablespoon of olive oil in a large pan,
add the canned tomatoes, reserved mussels liquid
and chilli flakes.
Simmer the sauce and let it thicken a little.
Check the seasoning.

Drain the spaghetti and put it back in the pan.
Toss with the tomato sauce, chopped basil, chopped parsley leaves
and shelled mussels.
Add the remaining mussels in their shells on top and serve immediately.



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