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Categories:Viewed: 40 - Published at: 9 years ago
Ingredients
- 16 oz spaghetti
- 4 tbsp extra virgin olive oil, plus extra, for drizzling
- 6 None spring onions, chopped
- 4 cloves garlic, crushed
- 2/3 cup dry white wine
- 2 lbs mussels, debearded and cleaned thoroughly
- 4 None tomatoes, chopped roughly
- 1 handful fresh flat-leaf parsley leaves
- None None crusty bread, to serve
Method
- Cook spaghetti in a saucepan of boiling salted water for 4-6 mins, until almost al dente.
- Meanwhile, for the sauce, heat a second saucepan over high heat. Add olive oil, spring onions and garlic. Cook 1-2 mins. Add wine and mussels. Cover and cook 3 mins, then add tomatoes. Cook 1-2 mins, or until mussels have opened.
- Drain pasta and add to sauce. Stir, then allow to soak up sauce 1-2 mins. Sprinkle with parsley and toss to coat pasta. Drizzle with olive oil, season with black pepper and serve immediately with crusty bread.
