Traditional Taranto spaghetti with mussels
A taste of Mediterranean summer; this spaghetti tastes like a short trip to Apulia, which is where this speciality comes from.
|1 small||chopped onion|
|1||clove of garlic|
|1||ripe tomato (as concassée)|
|50 ml||extra virgin olive oil|
|a little bit of||dry white wine|
|a little bit of||parsley, chopped|
|1 pinch/es of||coarse salt|
|1 pinch/es of||ground white pepper|
- Carefully clean the mussels, pull away the beards, wash thoroughly and leave to dry.
- Pour half of the olive oil into a casserole dish, add the garlic clove and cook until it is golden brown, add the mussels and the wine.
- Cover the casserole with a lid and leave to cook for 5 minutes.
- Remove the cooked mussels and keep them warm, remove the garlic clove.
- In the meantime, cook the chopped onion in the rest of the oil in another pan and add the tomato pulp.
- Add the mixture to the liquid the mussels were cooked in and season with parsley and pepper.
- Cook the spaghetti in salted water for 11 minutes until al dente, strain and then mix with the tomato sauce.
- Leave to stand for one minute. Mix the mussels in right at the end.
- Some of the mussels can be removed from their shells if desired. Serve hot.