Mussel Pasta

As it is raining non-stop since Thanksgiving Day here in Glasgow, I like to cheer myself up with some Mediterranean dishes that remind me of the sun. Unfortunately this feeling lasts from 2 to 5 minutes, depending on how fast I am eating the pasta.

You’ll need:

·      Mussels

·      Spaghetti

·      Parsley

·      Some cherry tomatoes

·      Fresh red hot chilli

·      Garlic

·      Extra virgin olive oil

·      Lemon

How to make it:

When the water is boiling, carve the cherry tomatoes with an X and put them into the boiling water for one minute, to easily remove the skin.

Oil a frying pan and add the diced garlic and the diced chilli. As soon as the chilli starts to become orange, add the chopped cherry tomatoes (with no skin). As I only had already cooked mussel, I have put them in the frying pan 2 minutes before the pasta was ready otherwise they will overcook and become really chewy. Now mix the pasta with the sauce and keep some extra water for the pasta in case it gets too dry. In a small mixing bowl whisk some extra virgin olive oil with some lemon juice.

Serve the spaghetti by forming a nest with the pasta and pour a bit of the Lemon and Oil mix in the middle of the nest and a bit around it. This will add a bit of acidity to the dish that goes really well with the mussel. Sprinkle some fresh parsley on top.