Le Marche Recipes: Spaghetti with Mussels

Mussels from Portonovo Bay are a special wild variety, they are small, tasty and give this dish an intense and typical flavor.
To make this recipe for 5 people you’ll need:
500 gr. (1 pound) of spaghetti

1 kg. (2 pounds) of scrubbed and debearded mussels

3 large cloves of garlic

4 large peeled and diced tomatoes

olive oil

1 tablespoon of chopped parsley

Wash the mussels and place them on the fire in a large pot and cover tightly. Let cook until the mussels open.

Strain the cooking liquid with a cheesecloth and put aside for later use.

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Bring to boil a large pot of salted water for the spaghetti.

In a large pan fry the garlic until it begins to brown, then discard it. Add the tomatoes, the mussels and a cup of their cooking liquid. Simmer gently for few minutes.

Cook the pasta al dente and drain it, add it to the mussel sauce, mix and sprinkle with the parsley.

Serve with a cool glass of white wine.

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