15-minute spaghetti with mussels in bianco

Name: 15-minute spaghetti with mussels in bianco
Yield: 4
Ingredients: 400g spaghetti; 2 tbs extra virgin olive oil; 3 eschalots, thinly sliced; 1 small bunch flat-leaf parsley, stalks chopped, leaves chopped; 2 garlic cloves, finely chopped; 1 cup (250ml) dry white wine; 2kg mussels or clams, cleaned; 3 truss tomatoes, deseeded and chopped

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by Silvia Colloca

Cook and author

Sep 12, 2016

Simple, quick and impressive. This is one dish you'll be adding to your regular midweek repertoire.

400g spaghetti
2 tbs extra virgin olive oil
3 eschalots, thinly sliced
1 small bunch flat-leaf parsley, stalks chopped, leaves chopped
2 garlic cloves, finely chopped
1 cup (250ml) dry white wine
2kg mussels or clams, cleaned
3 truss tomatoes, deseeded and chopped

Method

1.

Bring a large saucepan of salted water to the boil. Add the spaghetti and cook until al dente.
2.

Meanwhile, heat oil in a large saucepan over medium heat. Add the eschalots and parsley stalks and cook for 2-3 minutes until softened, then add the garlic and cook for a further 1 minute or until fragrant. Add the wine and bring to a simmer.
3.

Increase heat to high and add the mussels. Cover with a lid and cook, shaking the pan occasionally, for 3-4 minutes until all have opened. Remove from the heat and stir through the tomatoes and parsley leaves. Season with pepper.
4.

Drain the pasta, reserving 1⁄2 cup (125ml) cooking liquid then add the pasta and reserved liquid to the mussels to serve.