Spaghetti with mussels, capers, olives and cherry tomatoes recipe
An easy-to-make supper or lunch dish for seafood lovers. See method
- 150g spaghetti
- 2tbsp extra-virgin olive oil
- 2 garlic cloves, chopped
- 1tsp crushed chilli flakes
- 400g cherry tomatoes
- 10 pitted black olives
- 1tbsp tiny capers in brine
- 600g (11/4lb) fresh mussels, beards removed and cleaned
- 10g (1/2oz) fresh basil leaves, torn into pieces
If you haven't got spaghetti, try using linguine instead
Each serving contains
of the reference intake
Preparing and cooking mussels
- Before cooking, discard mussels with cracked or broken shells, as well as those with open shells that do not close when you tap them. After cooking, discard any mussels that haven’t opened fully during the cooking process. It's very important to follow these guidelines to avoid eating mussels that are not safe to consume.
- Bring a large pan of salted water to the boil, add the spaghetti and cook for about 8 minutes until al dente. Drain the pasta well and return to the pan, stirring through a little olive oil to keep it from sticking.
- While the pasta is cooking, make the mussel mixture. Before cooking, discard mussels with cracked or broken shells, as well as those with open shells that do not close when you tap them. In a large deep frying pan with a fitted lid, heat the olive oil. Add the garlic and chilli and fry until golden. Add the cherry tomatoes, olives, and capers. Season and cook for 5 minutes. Add the mussels, cover and allow to steam for 4 minutes or until the mussels have opened. Discard any mussels that haven't opened fully during the cooking process.
- Divide the pasta between two large shallow bowls, pour the mussels and sauce over and mix well. Scatter over the basil leaves.
* Fresh mussels may only be available in limited stores.
See more Fish recipes