Spaghetti with Mussels

Ingredients

• 1 kg Venus mussels
• 400 g spaghetti
• Salt
• 2 peperoncini
• 2 Garlic cloves
• 3 tbsp olive oil
• 150 ml dry white wine
• Pepper
• 150 g cocktail tomatoes
• 4 sprigs Parsley

Instructions

1. 1.

   Wash mussels thoroughly and drain. Discard any that are open.

2. 2.

   Cook pasta in boiling salted water according to package instructions until al dente.

3. 3.

   Meanwhile, wash and slice peperoncini into rings; peel and finely chop garlic. Heat oil in a pan over medium heat, sauté garlic and peperoncini briefly. Deglaze with wine, add mussels, cover and simmer for 4–5 minutes until mussels open (discard any that remain closed). Season with salt and pepper.

4. 4.

   Wash tomatoes, pat dry, halve them. Wash parsley, shake dry, chop. Drain pasta and mix into the mussel sauce with tomatoes and parsley.