Spaghetti Con Cozze E Pomodoro Mussels and Tomatoes
Elevate your pasta night with the irresistible flavors of Spaghetti Con Cozze E Pomodoro, a classic Italian dish featuring tender mussels, sweet cherry tomatoes, and aromatic garlic tossed with perfectly al dente spaghetti. This recipe combines the briny essence of steamed mussels with a hint of dry white wine, a touch of heat from red chili flakes, and the freshness of chopped parsley for a vibrant, restaurant-quality meal made in under an hour. The delicate balance of flavors in its light, seafood-infused tomato sauce makes it both comforting and refined. Perfect for weeknight dinners or entertaining guests, this summery seafood pasta is a celebration of Mediterranean simplicity. Serve it fresh from the skillet, garnished with an extra drizzle of olive oil, and watch it become an instant favorite! Keywords: Spaghetti Con Cozze E Pomodoro recipe, mussel pasta, Italian seafood recipes, Mediterranean pasta dishes, spaghetti with mussels and tomatoes.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 1 kilogram mussels
- 4 tablespoons extra virgin olive oil
- 4 pieces garlic cloves
- 300 grams cherry tomatoes
- 150 milliliters dry white wine
- 3 tablespoons fresh parsley
- 1 teaspoon red chili flakes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Clean the mussels by scrubbing their shells under cold water and remove any beards attached. Discard any mussels that are cracked or don’t close when tapped.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat.
Finely chop the garlic and add it to the skillet, cooking for 1-2 minutes until fragrant but not browned.
Halve the cherry tomatoes and add them to the skillet with the red chili flakes and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Increase the heat to medium-high and add the cleaned mussels to the skillet. Pour in the white wine and cover immediately with a lid.
Steam the mussels for 5-7 minutes, shaking the skillet occasionally, until all the mussels have opened. Discard any mussels that remain closed.
Reduce the heat to low. Add the cooked spaghetti to the skillet along with the black pepper and a splash of reserved pasta water. Toss everything together to combine and coat the pasta in the sauce.
Finely chop the parsley and sprinkle it over the pasta. Adjust seasoning with more salt or pepper if needed.
Serve immediately, garnished with additional parsley and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5983 mg | 260% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 13.1 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 59.1 mg | 328% | |
| Potassium | 5213 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
