Spaghetti with Mussels Fra Diavolo
Spaghetti with Mussels Fra Diavolo is a bold and spicy Italian seafood pasta tossed in a rich tomato sauce with tender mussels and a kick of heat.
Ingredients
- 1 lb Spaghetti
- 2 bags of mussels cleaned and debearded
- 4 Plum tomatoes peeled, seeded, and chopped
- 1 Cup Tomato Passata
- 1 Shallot chopped
- 4 Cloves garlic thinly sliced
- 1/2 cup Dry white wine
- 1 tsp Red pepper flakes
- Salt and black pepper to taste
- Fresh parsley chopped
- Olive oil
Instructions
- Rinse and scrub the mussels under cold water. Remove any beards and discard any mussels that are open and do not close when tapped.
- In a large pan or pot, heat a generous drizzle of olive oil over medium heat. Add the diced shallot and sliced garlic, cooking until fragrant and slightly golden, about 2 minutes. Stir in the crushed red pepper flakes.
- Add the chopped plum tomatoes and the passata to the pan. Season with salt and black pepper to taste. Simmer for about 5–7 minutes, stirring occasionally.
- Increase the heat to medium-high. Add the white wine to the sauce and bring it to a gentle boil. Add the cleaned mussels to the pan. Cover and cook for about 5 minutes, or until all mussels have opened. (Discard any that do not open.)
- While the mussels are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain the pasta.
- Add the drained spaghetti to the pan with the mussels and sauce. Toss everything gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Garnish with chopped fresh parsley and drizzle a little more olive oil over the top. Serve immediately with crusty bread if desired.
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