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Spaghetti mussels and shrimp 

Spaghetti mussels and shrimp

Whatever dish of seasoned pasta with seafood makes me happy. From classic linguine with clams (maybe seasoned bottarga ...) penne with shrimp and zucchini.
Let's say that the only limit to these preparations is imagination!

Among the dishes that I sometimes like to propose there is this version of spaghetti with mussels, enriched and colored by shrimp and fresh tomato cubes.
A simple and very tasty dish.

This is certainly not a rich dish like spaghetti with seafood but it always makes a good impression on the table.
The proof is that in general the pan is well brushed carefully by the diners!

The important thing is to have mussels not too large, so as not to dominate with the presence of shells throughout the plate.
It also follows that it is important as well sgusciarne a half (after cooking) to better manage the final finishing in the pan.

Here's how I do it.

Ingredients, per person:

spaghetti or linguine



mussels (in their shells)



peeled shrimp



parsley for mussels





White wine



tomato concentrate



fresh tomato diced





extra virgin olive oil


salt, only for the pasta!



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For this dish are ideal mussels with a small shell (but beautiful full - ça va sans dire ...).
Wash and brush them well and put them in a pot in which oil has been heated with the garlic just crushed with the plate of the knife and a little 'pepper.
Sprinkle with white wine, sprinkle with parsley and cook covered, over high heat, until all have been opened.

Using a slotted spoon, transfer the mussels in a bowl.
Filter the cooking liquid with a fine pass and keep it aside.

Shell about half of the mussels and remove all those still closed.

Toss the pasta in boiling, salted and simultaneously heated in a frying pan the cooking liquid reserved previously along with shrimp and tomato concentrate.

Three minutes from the end of cooking pasta, add to skillet mussels - both those that shelled ones with the shell - and sprinkle with parsley.
Stir and add the tomato dadoloni.

Drain the pasta very al dente and pour into the pan.
Continue at very high heat cooking for two / three minutes so that the pasta absorbs the full flavor of the sauce.

Bring to the table directly from the pan and ladle:
is a casual dish to be enjoyed with friends; even outdoors.

Buon appetito!

Do not be surprised if at the end someone, after having already made a slipper in the plate, will clean the pan with the bread ...


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  • print pdf Recipe, text only: to print or download.
  • Do not forget to put a bowl on the table for the empty shells.
  • In addition to the salt used for cooking of the dough is not necessary other salt: the cooking liquid from the mussels is already salty enough.

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