Pasta with mussels
6 servings
60 minutes
Pasta with mussels is a masterpiece of Italian cuisine, combining the freshness of seafood with a rich tomato-wine sauce. This recipe draws inspiration from the coast of Italy, where pasta with seafood is a traditional treat. Tender mussels infused with the aroma of garlic, onion, and white wine reveal their refined flavor, while cherry tomatoes add a sweet tang to the dish. Fettuccine, perfectly absorbing the sauce, create a harmony of textures. Garnished with basil, this delicacy possesses lightness and sophistication, making it ideal for dinner with a glass of white wine. Serving this dish transports you to the cozy seaside trattorias of Italy.
1
Leave the mussels at room temperature to thaw a little.
2
Finely chop the onion, peel the garlic, and crush it with the flat side of a knife.
- Sweet red onion: 1 piece
- Garlic: 6 cloves
3
Heat olive oil in a deep skillet and sauté the onion and garlic until translucent. Pour in white wine and let it evaporate over low heat.
- Olive oil: 4 tablespoons
- Sweet red onion: 1 piece
- Garlic: 6 cloves
- Dry white wine: 1 glass
4
Place whole cherry tomatoes in a pan, cover with a lid, and simmer on low heat without stirring for 5-10 minutes.
- Cherry tomatoes: 250 g
5
Add the crushed tomatoes, mix, season with salt and pepper to taste. Cook over medium heat for 10 minutes.
- Chopped tomatoes in their own juice: 400 g
- Ground black pepper: to taste
- Salt: to taste
6
Put the fettuccine to boil.
- Fettuccine: 500 g
7
Meanwhile, add the shelled mussels to the sauce, mix, then place the mussels in shells on top and slightly submerge them in the sauce. Cover with a lid and simmer for 5 minutes.
- Frozen mussels: 400 g
- Mussels in the shell: 20 pieces
8
Remove the mussels from the sauce, ruthlessly discard those that did not open. Set the plate in a warm place (you can simply put it in the microwave for 1 minute on low power).
9
Drain the pasta in a colander, pour out the water but do not rinse, then add it to the pan with the sauce and mix well.
10
Arrange on plates, place mussels in shells on top, and garnish with basil.
- Mussels in the shell: 20 pieces
- Basil: 1 bunch
