Tagliatelle with Venus Mussels

Ingredients

• 400 g tagliatelle
• Salt
• 1 kg mussels (e.g., Venus mussels)
• 5 tomatoes
• 3 Garlic cloves
• 2 shallots
• 3 tbsp olive oil
• 200 ml white wine
• 1 tbsp fresh chopped parsley
• Lemon juice
• white pepper

Instructions

1. 1.

   Cook the tagliatelle in salted water until al dente. Clean and rinse the mussels, discarding any that do not open. Heat the tomatoes over hot water, cool, peel, quarter, and dice finely. Peel and finely chop the garlic.

2. 2.

   Peel and halve the shallots, then slice into strips. Sauté with the garlic in hot oil until translucent. Deglaze with white wine. Simmer uncovered for about 2 minutes, then add the mussels and cover; cook for about 6 minutes until all mussels have opened, discarding any that remain closed.

3. 3.

   Finally, add the tomato cubes and parsley, seasoning with salt, lemon juice, and pepper. Toss the drained pasta gently and serve.