Spaghetti with mussels and olive oil

Ingredients for 2 people:

• 500 g mussels
• 12 cherry tomatoes
• 1 garlic clove
• 1 lemon
• 1 glass white wine
• black pepper
• 180 g spaghetti
• Valerio – Emozioneolio extra virgin olive oil

Preparation:

1. Remove the mussel beards, then put the mussels in a hot pan with extra virgin olive oil, garlic and cherry tomatoes.
2. Add the juice of half a lemon and deglaze with white wine.
3. Once the alcohol has evaporated, cover for 3/4 minutes to open the mussels.
4. Meanwhile, cook the pasta for a few minutes in plenty of unsalted water.
5. Remove the mussels from their shells and return to the liquid remaining in the pan.
6. Add the briefly boiled spaghetti and continue cooking in the mussel liquid.
7. The mussel liquid and pasta starch will combine into a creamy sauce that coats the spaghetti.
8. After about 7/9 minutes, the pasta is ready to serve with Valerio extra virgin olive oil from Emozioneolio and ground black pepper.
9. Enjoy!

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.