Spaghetti e cozze al sugo di pomodoro

Name: Spaghetti e cozze al sugo di pomodoro (Spaghetti with mussels and tomatoes)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 kg/2 lb 4 oz fresh live mussels in their shells; 4 tbsp extra virgin olive oil; salt and freshly ground black pepper; 500 g/1 lb 2 oz fresh tomatoes, peeled and seeded, or canned plum tomatoes; 500 g/1 lb 2 oz fresh tomatoes, peeled and seeded, or canned plum tomatoes; 2 garlic cloves, finely chopped; 2 tbsp chopped flat-leaf parsley; 350 g/12 oz spaghetti; salt and freshly ground black pepper

Spaghetti with mussels and tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

Only buy mussels when you can see that most of the shells are tightly closed.

Ingredients

1 kg/2 lb 4 oz fresh live mussels in their shells
4

Europe
Italy
Naples
Fish course
Pescatarian
Pasta
Venice
Mediterranean

Method

To clean the mussels, put them in a sink full of cold water and go through them thoroughly; discard any mussels that remain open after you tap them on a hard surface, and any broken shells. Scrub the mussels thoroughly with a hard brush, scraping off any barnacles with a knife. Put them back in the sink, cover with fresh cold water and leave for about 10 minutes to allow any sand to sink to the