Tubettini con le Cozze (Small Pasta Tubes with Mussels)

By blum099

Ingredients

• 2 lbs mussels
• 15 cherry tomatoes, halved
• 3 cloves garlic, chopped
• 3/4 teaspoon crushed red pepper
• 1 1/2 cups dry white wine
• 3 tablespoons olive oil
• Salt and black pepper
• A handful of chopped parsley
• 1 lb tubettini pasta (little tubes)

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Wash the mussels well under running water and pull out the beards (the stringy bits hanging out of the shell) and place them in a bowl of cold water.

Heat a large pot of water for the pasta and when it comes to the boil add salt and the pasta tubes.

While the pasta is cooking, heat the olive oil in a large skillet with a cover and add the chopped garlic. Cook for a minute and add the cherry tomatoes. Once they soften, add the white wine and bring to a boil so the alcohol evaporates. Season with salt and the crushed red pepper and add the mussels. Cover with the lid and cook until all the mussels open.

Reserve ½ cup of the pasta cooking liquid and drain the pasta. Add the pasta to the mussels in the skillet, along with the chopped parsley and reserves pasta cooking liquid. Mix well on a low heat for a minute and serve