Spaghetti with mussels
Chef Eugenio Maiale, from Sydney's A Tavola, serves this tasty pasta dish at home.
Photo: Tanya Lake
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- 1.4kg mussels, scrubbed and de-bearded
- 1 cup dry white wine
- 6 tbsp extra virgin olive oil
- 4 tsp chopped garlic
- 300g can chopped, drained tomatoes
- 4 tbsp chopped parsley
- 1/2 tsp chopped red chilli
- 450g spaghetti
Place mussels in a large saucepan and pour in white wine. Cook, covered, over high heat until mussels open, removing mussels as they open with a slotted spoon and placing in a bowl. Strain juices and set aside.
Combine oil and garlic in a saucepan and cook over medium heat until garlic turns a pale golden colour. Add tomatoes and stir, then add the strained mussel juice and increase heat and cook until reduced by half. Add parsley, chilli and mussels. Stir and add salt to taste.
Cook spaghetti in plenty of lightly salted boiling water until al dente. Drain and toss with mussel sauce.