Spaghetti alle cozze con pomodorini tomberry e crema di ricotta salata by @federicofusca
4 servings
🦪
1.5 kg
Mussels
🍅
300 g
Peeled Tomatoes
🧀
120 g
Salted Ricotta
🌶️
Black Pepper
🌿
Basil
🍅
40 g
Tomberry Tomatoes
🧄
1
Garlic Clove
🌶️
1
Chili Pepper
🌿
Parsley
🍷
250 ml
White Wine
Preparation Steps
Step 1/10
Clean the mussels thoroughly under running water.
Step 2/10
In a pot, heat the white wine and add the mussels. Cook until they open.
Step 3/10
Remove the mussels from the pot and set aside. Strain the cooking liquid and reserve it.
Step 4/10
In a pan, heat some olive oil and sauté the garlic clove and chili pepper.
Step 5/10
Add the peeled tomatoes and tomberry tomatoes to the pan. Cook for 10 minutes.
Step 6/10
Add the reserved cooking liquid from the mussels to the pan and simmer for another 5 minutes.
Step 7/10
Cook the spaghetti in a large pot of salted boiling water until al dente.
Step 8/10
Drain the spaghetti and add it to the pan with the tomato sauce. Mix well.
Step 9/10
Add the mussels back to the pan and toss everything together.
Step 10/10
Serve the spaghetti with a sprinkle of salted ricotta, black pepper, basil, and parsley.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
450 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
30 minutes
Overall
50 minutes
Difficulty
Level
Medium (2/4)
Steps
10 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Italian
Geographic
Italy, Tuscany
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos