Spaghetti Alla Tarantina

Spaghetti Alla Tarantina - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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with mussels and tomato

Spaghetti Alla Tarantina, with fresh mussels and cherry tomatoes. If you like linguine with vongole or clams, then you will also love this recipe. Amazingly simple to make using basic ingredients. The recipe originated from the Provence of Taranto in Puglia where they have been cultivating mussels for over 1000 years.

This recipe is quite pure, with few ingredients to really experience and appreciate the real taste of mussels. The cooking liquid extracted from the mussels, is then absorbed back into the pasta resulting in each strand being flavourful and delicious. The mussels have been chopped, so you receive a little piece in each scoop, but you could also keep them whole if you prefer. Especially if they are small.

Serve hot from the pan with a nice drizzle of olive oil. You could also add some cracked pepper. Just remember not to add salt as chances are the mussels are quite salty. But always taste as you go to be sure.

Ingredients

14oz – 400g of spaghetti
35oz - 1 kg of fresh mussels
18oz - 500g of cherry tomatoes
2 cloves of garlic
2 x Handful fresh parsley
Extra virgin olive oil
2 hot chilies
1 glass of white wine
Salt (salt for pasta cooking only)

Steps

Step 1
For your pasta, place a large pot of water on high heat, bring to the boil and season generously with salt.
Step 2
In a large frying pan (with lid for later), add olive oil, fry the chopped garlic and chilli. Add the cleaned mussels with shells, sauté then deglaze with the white wine. Cook for two to three minutes with lid on until all shells are opened.
Step 3
Remove mussels from liquid and take out from shells. Chop up the mussels coarsely, set aside. Strain the liquid into a container using a fine strainer and set aside.
Step 4
Meanwhile, add the spaghetti to the boiling water and only half cook them, remove once half cooked. (i.e If the packet indicates 12 minutes, only cook for 6 minutes)
Step 5
Chop the parsley. Set aside.
Step 6
To the same pan, drizzle a little olive oil, add one minced garlic clove and the cherry tomatoes, cook and toss over high heat a couple minutes. Return the cooking mussel liquid to the pan and bring to a simmer.
Step 7
Add the drained half cooked spaghetti directly into the pan liquid and continue cooking until pasta is cooked and liquid has been all absorbed. (Note, taste pasta and if under cooked simply add a little pasta water).
Step 8
Add the chopped parsley, chopped mussels and a drizzle of olive oil, mix well, and cook for 30 seconds.
Step 9
Serve immediately with another drizzle of olive oil and parsley leaves.

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