Mussel and clam spaghetti marinara with chilli
This classic pasta dish is a wonderful simple pleasure. Minimal prep time, minimal cooking but with maximum flavor delivered by the natural sweetness that comes from Mutti Baby Roma Tomatoes.
Made with Mutti Baby Roma tomatoes
Baby Roma are small, delicious, elongated tomatoes that stand out for their sweet flavour and fleshy texture. They are very carefully harvested and processed extremely quickly so that their freshly picked taste can be preserved. As their skin is very thin, they are ideal for use in quick sauces or for enjoying with shellfish and seafood.
Easy
Ingredients
-
300
g
spaghetti
-
2
tbsps
extra virgin olive oil
-
4
garlic cloves
(peeled & chopped)
-
1/2
tsp
dried chili flakes
-
200
ml
white wine
-
2
400g cans
Mutti Baby Roma Tomatoes
-
500
g
mussels
(scrubbed and debearded)
-
500
g
clams
(washed)
-
1/2
bunch
flat leaf parsley
(stems & lleaves chopped)
-
Chili oil for drizzling (optional)
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Mussel and clam spaghetti marinara with chilli: Method
- Cook the pasta in a large saucepan of salted boiling water. Drain, reserving ½ cup pasta water and set aside.
- Heat oil in a large saucepan over medium heat, add the garlic and chilli, and cook for 1 minute or until fragrant. Add the wine and simmer for 3-5 mins until it reduces by a third. Add the Mutti Baby Roma, lightly crushing them with the back of a wooden spoon and bring to a gentle simmer.
- Add the mussels and clams to the sauce and cover with a lid. Cook for 3 mins or until the shells open. Remove any that don’t open and discard. Stir through the parsley.
- Add the spaghetti to the tomato sauce and toss to coat well. Add any reserved pasta water if needed and season. Divide between serving bowls and drizzle with chili oil, if using.
