Espaguete com mexilhões

Ingredientes

• 1 kg – 2.2 lbs mussels (– cleaned)
• 600 g – 1 1/3 lbs tomatoes (– diced)
• 2 garlic cloves (– crushed)
• 3 tbsp extra virgin olive oil
• 1 tbsp parsley (– chopped)
• Salt and pepper (– to taste)
• 360 g – 12.7 oz spaghetti

Modo de preparo

1. 1

   Soak cleaned mussels in well-salted water for at least 2 hours to purge any sand.

2. 2

   Heat extra virgin olive oil in a frying pan, then sauté the garlic cloves for about 1 minute until light golden.

3. 3

   Stir in the diced tomatoes and cook over medium heat for 5 to 10 minutes; set the sauce aside.

4. 4

   Put the mussels in a pot, cover with a lid, and cook over high heat until they open.

5. 5

   Lift the mussels out, strain the cooking liquid through a fine sieve, and reserve it for the sauce.

6. 6

   Remove most mussels from their shells, keeping a few in the shells for garnish.

7. 7

   Return the tomato sauce to the pan, add the mussels and the strained liquid, and cook over high heat for 5 minutes.

8. 8

   Add chopped parsley, season with salt and pepper, and turn off the heat.

9. 9

   Cook the pasta following the steps on How to Cook Pasta al Dente, but drain it 1 minute early; finish cooking it in the pan with the sauce over low heat for 1 to 2 minutes, tossing well.

10. 10

    Serve at once with freshly ground black pepper.