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.
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