Serves: 4 | Total Time: 40–50 minutes
A classic from the Italian coast - fresh mussels, garlic, white wine, and sweet San Marzano tomatoes. Simple, light, and all about the ingredients.
Ingredients
- 2 lbs mussels or clams, cleaned and debearded
- 12 oz spaghetti
- 1 (14 oz) can La Fonte San Marzano Tomatoes
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 garlic cloves, sliced
- ½ cup white wine
- A handful of fresh flat-leaf parsley, chopped
- Sea salt and freshly ground black pepper
Method
- Rinse the mussels under cold water, removing any beards. Discard any that remain open when tapped.
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Meanwhile, heat the EVOO in a large pan over medium heat. Add the garlic and cook gently until fragrant.
- Add the white wine and let it simmer for a minute.
- Add the mussels, cover with a lid, and cook for 5–6 minutes until they open.
- Stir in the La Fonte San Marzano Tomatoes, gently breaking them up. Let everything simmer for another 5 minutes.
- Drain the pasta and add it directly to the pan. Toss well to coat in the sauce.
- Finish with chopped parsley, a drizzle of EVOO, and black pepper.
Serving Suggestions
Serve immediately, straight from the pan.
Best enjoyed with a glass of chilled white wine and some crusty bread to catch the sauce.
