Spaghetti and Mussels with Tomatoes and Basil

Cook, Mains, Recipes, Weeknight Dinner

Spaghetti and Mussels with Tomatoes and Basil

Briny mussels, sweet tomatoes and pungent basil make a perfect accent for pasta. Make the pasta while the pasta cooks for a dish that’s quick enough for a weeknight dinner — just add a simple salad to round out the meal.

 

Spaghetti and Mussels with Tomatoes and Basil

 

6 oz. (185 g.) spaghetti, preferably multigrain

2 Tbs. olive oil

1 large shallot minced

1/8-1/4 tsp. red pepper flakes

1 lb. (500 g.) mussels

1/3 cup (3 fl. oz./80 ml.) dry white wine

1 tsp. grated lemon zest

3/4 lb. (375 g.) cherry tomatoes, halved

1/2 cup (3/4 oz./20 g.) slivered fresh basil

1 Tbs. extra-virgin olive oil

Coarse kosher salt and freshly ground black pepper

 

Bring a large pot three-fourths full of salted water to a boil. Add the pasta, stir well and cook until al dente, about 11 minutes.

 

Meanwhile, in a heavy large frying pan over medium-high heat, warm the oil. Add the shallot and pepper flakes and saute until the shallot is almost tender, about 2 minutes. Add the mussels, wine and lemon zest. Cover the pan and cook until the mussel shells begin to open, about 4 minutes. Add the tomatoes and cook until starting to soften, stirring frequently, about 2 minutes. Discard any mussels that do not open.

 

Drain the pasta and transfer to a warmed large shallow bowl. Pour the mussels and sauce over the pasta. Add the basil and 1 tablespoon extra-virgin olive oil and toss to coat the pasta. Season to taste with salt and pepper and serve right away. Serves 2.

 

Williams-Sonoma Weeknight Fresh & Fast CookbookFind more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.

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