Spaghetti with mussels 

The mussels are always good, no matter how prepared sian, marinara, peppered in, in sauce or au gratin and ... could not miss, served in a nice plate of spaghetti!

Prepared essentially and without too many seasonings: garlic, parsley and olive oil are sufficient and allow you to bring out the full flavor;
perhaps with some tomato dadolino, added at the last minute, to give an even more solar aspect to this dish.

Today, as in the present day, mussels usually arrive clean on the fishmongers, but it is always advisable to clean them one last time to avoid sand or impurities, especially on the shells.

In This little article I described my previous step by step how to clean them.

What to say, these noodles?
Come those with clams I am one of the first of the best-known sea of ​​Italian cuisine and especially Neapolitan.

The necessary ingredients are very few and we find them below; pay attention to the salt, it should be used in the cleaning phase and then enough:
the mussels come from the sea and are already salted in itself!

And now, let's begin!

Ingredients, per person:

Preparation:

 First of all, mussels should be cleaned, anyway.
Then you start rinsing them well, eventually discarding those routes, and then leaving them to soak in cold water with a handful of salt for a couple of hours.

After this time they will again rinsed in running water.

Here you can see in detail the cleaning and preparation of mussels

Drain them well and put them in a pot that contains them comfortably with half a clove of garlic, half of the parsley (the rest will then serve) and white wine.

Cook them in the pot closed and high heat until they are all open:
just less than one ten minutes.

Remove the mussels from the pan and carefully filter the remaining liquid.
Then we reserve it for the final preparation

Peel a half holding only the fruits: they will then take up less space in the pan and facilitate the diners.

Cut the tomato into small cubes and keep it aside (the quantity goes according to taste: I use them with a lot of discretion ...);
prepare the chopped garlic and parsley and put it to fry when he throws the dough.

Add the mussels as soon as you release the garlic aroma (must not begin to darken - or worse burn) and make them flavor over medium-high heat.

Add the liquid from the mussels, reserved before and well filtered, carry the flame on high heat and, a minute before draining the pasta, add the fresh tomatoes into small cubes.

Drain the spaghetti and pour them directly into the pan continuing always cooking on high heat, stirring, for a few minutes; They will be able to absorb all the flavors of the sauce.

Garnish with the chopped parsley, stir quickly and remove from heat.

Bring to the table and serve directly from the pan; then garnish each dish with the mussels eventually left in the pan.

Buon appetito!

 ADVICES AND NOTES:

• Recipe, text only: to print or download.
• Raw olive oil, directly on the plate, can please: then let everyone can serve them from a little bowl left on the table
• Sale: It serves to drain the mussels and cook the pasta; absolutely not to be added to the sauce!
• Related articles: The mussels: cleaning and preparation, Pasta mussels and shrimp, Mussels marinara, Mussels au gratin, Spaghetti with clams

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