A seafood first course ideal to prepare for one dinner with friends: that of spaghetti alla chitarra with mussel sauce it’s a easy recipe And tasty thanks to a note pleasantly spicy.
Ingrediants
- 320 g of spaghetti alla chitarra
- 1 kilo of mussels
- 400 g of peeled tomatoes
- a glass of dry white wine
- 1 clove of garlic
- 2 fresh chillies
- a sprig of parsley
- extra virgin olive oil
- salt
Sometimes a simple idea is enough to bring a large plate to the table. This is the case with these spaghetti alla chitarra with mussel sauce, a easy and tasty seafood first course. A red version of spaghetti with mussels, but also a different interpretation of the classic angry, also seen here using chilli, which makes this pasta pleasantly spicy.
To reduce the time, you can do clean the mussels when buying at the fish shop or at the supermarket counter: what matters is that they are fresh. The choice of ingredients is essential for the success of this recipe: even a good peeled tomato and a good extra virgin olive oil will make the difference!
This way you will have an ace up your sleeve for the next one dinner with friends. To add to our selection of the 35 best pasta dishes recipes for a dinner with friends.
OTHER TASTY RECIPES
: Bucatini with mussel sauce, Scialatielli with seafood, Spaghetti allo scoglioHow to prepare: Spaghetti alla chitarra with mussel sauce
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
20 min
- Portions
-
4
How to prepare: Spaghetti alla chitarra with mussel sauce
Spaghetti alla chitarra with mussel sauce are simple to prepare. First make a tomato sauce by cooking the tomatoes in a pan for about ten minutes with oil and a pinch of salt. In the meantime, if you did not ask for it at the time of purchase, clean the mussels, brush them and wash them. In a large pan put a clove of garlic and the chopped red pepper.
Add the mussels and sauté for a couple of minutes, or until the mussels hatch.
Remove the mussels from the pan, filter the cooking water, removing the garlic and recovering a few pieces of chilli. Shell them and put them back in the pan. Add the wine and tomato sauce and continue cooking for another 2/3 minutes: be careful not to let the sauce dry too much.
Once the pasta has been boiled according to the times indicated on the package, add it to the freshly prepared sauce. Mix well. The spaghetti alla chitarra with mussel sauce are ready to be served, garnished with chopped parsley to taste.
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