Recipe Spaghettoni, mussels and cherry tomatoes – Italian Cuisine

Recipe Spaghettoni, mussels and cherry tomatoes


  • 1 Kg mussels
  • 350 g spaghettoni
  • 200 g Pachino cherry tomatoes
  • 1 pc clove of garlic
  • parsley
  • basil
  • dry white wine
  • extra virgin olive oil
  • salt

For the recipe of spaghettoni, mussels and cherry tomatoes, wash the tomatoes and cut them into 4 wedges. Peel the mussels. Heat a saucepan with 2 tablespoons of oil; brown the garlic clove with the peel for a couple
minutes, then remove it and add a bunch of parsley, including the stems, and the tomatoes and cook for about 3 minutes; add the mussels, sprinkle with half a full glass of white wine, cover the saucepan and continue cooking for about 5 minutes, until they are open; at the end remove the parsley stalks and keep the cooking liquid. Shell the mussels. Chop some basil leaves and a sprig of parsley, so as to obtain 1 generous spoonful of mince. Cook the spaghetti in boiling salted water for half the time on the package. Drain and complete cooking in the liquid of the mussels, adding the shellfish 2-3 minutes before turning off. Spread the spaghetti in the dishes, complete with the chopped basil and parsley and serve.

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