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500g fresh mussels - washed and beards removed. Discard any that are broken or don't close when you tap them

200g spaghetti

2 garlic cloves, finely chopped

1 small shallot, finely chopped

12-14 cherry tomatoes, halved

150ml white wine

1/2 a red chilli, deseeded and finely chopped

A large handful of chopped fresh parsley

1 tablespoon of extra virgin olive oil

Salt

Pepper

Spaghetti alle vongole

preparation 12 mins • you cook for 6 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

Traditionally, this dish would be made using clams, however they can be a little tricky to obtain in some parts of the country, so my recipe uses mussels instead. Juicy mussels cooked in white wine and garlic, tossed together with spaghetti, fresh chill and chopped parsley. The delicious combination has such a fresh taste, that you will be looking into the empty pan wishing you made more. This is a two part recipe. In part one, we start the cooking. In part two, we mix everything together and serve.

Large saucepan with a lid for the mussels

Large saucepan of boiling water for the spaghetti

Colander

Spoons to stir

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Before you start, cook the spaghetti for 6 mins LESS than the packet instructions. Have the mussels prepared and ready, as per the ingredients box above, along with the shallot, garlic, tomatoes and wine. Put another pan on the hob on a high heat for the mussels and click here!

Before you start, have the chopped chilli and parsley ready and click here!

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Have the mussels prepared and ready, as per the ingredients box above, along with the garlic, shallot, tomatoes and wine. Put a large pan of boiling water on the hob and cook your spaghetti for 6 minutes LESS than the instructions on the packet (by doing it this way everything will be ready at the same time!).

Once the spaghetti has 6 minutes left to go, put the other large saucepan on a high heat with a tablespoon of extra virgin olive oil. Cook the shallot and garlic in the oil for about a minute then add in the tomatoes, mussels and wine. Add a pinch of salt and pepper and give everything a good stir together. Pop the lid on this saucepan, turn the heat down to low and let the mussels cook for 5 minutes.

Once the mussels have had 5 minutes, turn the heat off both saucepans as the spaghetti will also be ready now. Take the lid off the mussels pan and discard any that are still closed - this is very important. Drain the spaghetti and pop it back in its pan.

Tip the mussels into the spaghetti pan and give everything a good stir together. Throw in the chopped chilli and parsley and stir again.

To serve, simply divide the spaghetti & mussels between two bowls or plates and sprinkle a little salt on top.

I hope that you enjoy it.

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