Maggie Beer’s vino cotto Spaghetti with mussels and tomato sauce
Serves 6
Preparation time
Cooking time
Serves 6 Preparation time Cooking time Ingredients
- 1 medium brown onion
- 3 cloves garlic
- 1 large red chilli
- 75ml olive oil
- 125ml white wine
- 2 x 400g can chopped tomatoes
- salt and freshly ground black pepper
- 48 mussels, steamed open and removed from their shells
- 500g spaghetti
- 1 bunch basil
Method
- Peel and dice the onion and garlic
- Slice the chilli
- Heat the olive oil in a large saucepan; add the onion, garlic and chilli and sauté for 5 minutes
- Add the wine and tomatoes and simmer for 20-25 minutes
- Add the mussels, season with salt and pepper and stir to combine
- Cook the pasta in salted boiling water until al dente
- Drain the pasta, and add to the tomato and mussel sauce
- Mix well and pile into pasta bowls
- Shred the basil leaves, sprinkle over and serve immediately
Notes
Ingredient suggestion: an Remo pasta
