Spaghetti con pomodoro fresco e cozze is a classic Italian dish that combines the vibrant flavors of fresh tomatoes with the briny sweetness of mussels. This simple yet elegant recipe is perfect for a summer meal, offering a taste of the Mediterranean with every bite. Here’s how to prepare this delightful dish.
Ingredients
- 400g (14 oz) spaghetti
- 1 kg (2.2 lbs) fresh mussels, cleaned and debearded
- 500g (18 oz) ripe cherry tomatoes or plum tomatoes, diced
- 4 cloves garlic, thinly sliced
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 4 tbsp extra virgin olive oil
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- Fresh basil leaves, torn
- Fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Mussels: Begin by cleaning the mussels thoroughly under cold running water. Remove any beards and discard any mussels that remain open after a light tap. Once cleaned, set the mussels aside.
- Cook the Spaghetti: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about a cup of the pasta cooking water, then drain the pasta and set it aside.
- Cook the Mussels: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and chopped onion, sautéing until fragrant and translucent, about 3-4 minutes. Be careful not to brown the garlic, as it can turn bitter.
- Steam the Mussels: Add the cleaned mussels to the pan along with the white wine. Cover the pan and cook for about 5 minutes, or until the mussels have opened. Discard any mussels that do not open. Once cooked, remove the mussels from the pan and set them aside, keeping them warm. Strain the cooking liquid to remove any grit and set it aside.
- Prepare the Tomato Sauce: In the same pan, add the remaining olive oil and, if desired, the red pepper flakes. Add the diced fresh tomatoes and cook for about 10 minutes until they break down into a sauce. Season with salt and pepper to taste. If the sauce becomes too thick, you can add some of the reserved mussel cooking liquid or pasta water to achieve the desired consistency.
- Combine and Serve: Once the tomato sauce is ready, add the cooked spaghetti to the pan, tossing to coat the pasta evenly. If needed, add some of the reserved pasta water to help the sauce cling to the spaghetti. Gently fold in the mussels, allowing them to warm through in the sauce. Finish the dish with fresh basil and parsley for a burst of color and flavor.
- Plate and Enjoy: Serve the spaghetti con pomodoro fresco e cozze immediately, drizzling each plate with a little extra virgin olive oil for a glossy finish. Pair with a crisp white wine, such as a Vermentino or Pinot Grigio, and enjoy the taste of the Italian coast in every bite.
Tips for Success
- Freshness is Key: Use the freshest mussels and tomatoes you can find, as their quality greatly impacts the dish’s flavor.
- Don’t Overcook the Mussels: Mussels cook quickly, so be sure to remove them from the heat as soon as they open to avoid toughness.
- Balance the Sauce: If your tomatoes are very acidic, a pinch of sugar can help balance the sauce.
This dish is a celebration of simple ingredients that, when combined, create a meal full of vibrant and satisfying flavors.
