Spaghetti with mussels alla Tarantina.

Name: Spaghetti with mussels alla Tarantina.
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 kg fresh mussels; 400 g spaghetti alla chitarra; 500 g small tomatoes; 1 teaspoon peperoncino flakes (red chilli pepper); 3 garlic cloves; 4 tablespoon extra virgin olive oil; 1 handful fresh parsley; 100 ml white wine; salt; ground black pepper

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5.0

54 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4
Calories
635 kcal
Course
Main Course
Cuisine
Italian

Spaghetti with mussels alla Tarantina.

Daisy Meyer

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This traditional spaghetti with mussels alla Tarantina from Puglia in Southern Italy is unbelievably tasty, easy to prepare and will definitely impress your guests! An authentic Italian pasta recipe!

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Ingredients

Servings

1 kg fresh mussels (2.2lbs)
400 g spaghetti alla chitarra (14oz) or normal spaghetti or linguine
500 g small tomatoes (13.5oz) cut into quarters or 350 g tomato passata
1 teaspoon peperoncino flakes (red chilli pepper) or chopped fresh peperoncino
3 garlic cloves 2 chopped finely, 1 only peeled
4 tablespoon extra virgin olive oil
1 handful fresh parsley chopped
100 ml white wine (3.5floz)
salt for pasta and to taste
ground black pepper to taste

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Instructions

Wash the mussels well. remove all the debris on the shells with a wire brush and remove the beards.
Put a deep pan or skillet on the stove with 2 tbsp. of olive oil, the peeled garlic clove and some chopped parsley.
Warm the oil up a little, then add the mussels and the white wine. Allow the alcohol to evaporate then cover with a lid. Take the pan off the heat as soon as the shells have opened.
Allow the mussels to cool down a little, then discard all the mussels that didn't open. Keep 3-4 mussels per person in their shells and remove the other mussels from their shells. Filter the mussel cooking liquid and set aside.
Put a pot of water on to boil for the pasta. When it starts to boil add salt.
In a frying pan, sauté the chopped garlic and peperoncino flakes in 2 tablespoon of olive oil, add the finely chopped tomatoes or tomato passata, a pinch of salt and a little pepper. Simmer over a low heat for 5-10 minutes.
Add the all the mussels (with shells and without) and their filtered cooking liquid to the tomato sauce.
Mix well and continue cooking over a low heat for a few minutes, until the liquid has reduced to a good consistency.
Cook the pasta al dente according to the instructions on the packet.
When the pasta is cooked, drain it and add it to the pan with the mussels and tomato sauce. Mix everything together well. Plate the pasta and mussels allocating a 3-4 mussels in their shells to each plate.
Serve sprinkled with freshly chopped parsley.

Notes

This dish can also be eaten with bread instead of pasta. However, in that case, it's better to leave most the mussels in their shells.
You can make this dish spicier by adding more peperoncino, depending on how spicy you like it!

Nutrition Information

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Calories 635kcal (32%) Carbohydrates 85g (28%) Protein 29g (58%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Cholesterol 36mg (12%) Sodium 380mg (16%) Potassium 952mg (27%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1330IU (27%) Vitamin C 29mg (32%) Calcium 74mg (7%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 635 kcal

% Daily Value*

Calories	635kcal	32%
Carbohydrates	85g	28%
Protein	29g	58%
Fat	19g	29%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Cholesterol	36mg	12%
Sodium	380mg	16%
Potassium	952mg	20%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	1330IU	27%
Vitamin C	29mg	32%
Calcium	74mg	7%
Iron	7mg	39%