Maggie Beer’s vino cotto Spaghetti with mussels and tomato sauce

ServesServes 6
Preparation time Preparation time
Cooking timeCooking time


  • 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


  1. Peel and dice the onion and garlic
  2. Slice the chilli
  3. Heat the olive oil in a large saucepan; add the onion, garlic and chilli and sauté for 5 minutes
  4. Add the wine and tomatoes and simmer for 20-25 minutes
  5. Add the mussels, season with salt and pepper and stir to combine
  6. Cook the pasta in salted boiling water until al dente
  7. Drain the pasta, and add to the tomato and mussel sauce
  8. Mix well and pile into pasta bowls
  9. Shred the basil leaves, sprinkle over and serve immediately


Ingredient suggestion: an Remo pasta

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