
The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
Ingredients
300 g g | spaghetti spaghetti | ||
15 ml ml | olive oil olive oil | ||
1 | garlic
garlic (crushed and finely chopped) | ||
1 | onions
onion (chopped) | ||
1 tsp tsp | chilli flakes chilli flakes | ||
100 g g | chorizo
chorizo (sliced) | ||
1 | chopped tomatoes
chopped tomatoes (tin) | ||
1 | chicken stock
chicken stock (litre) | ||
1 packs pack | mussels in garlic butter sauce mussels in garlic butter sauce | ||
1 handfuls handful | parsley
parsley (chopped) |
Add ingredients to existing shopping list or create new one
Create new shopping listTomato and mussel spaghetti
This recipe was liked
This recipe was disliked
An error occurred, please try again
Method
Few things are as comforting as a big bowl of seafood spaghetti. This dish, with a sauce made of tomatoes, chilli, chorizo and mussels, is made in one pot for extra convenience. Enjoy with a glass of Abellio Albariño for the perfect wine pairing.
- Heat the oil in a deep, wide pan and fry the garlic and onion until soft.
- Stir in the chilli and chorizo and cook for a further 5 - 10 minutes, until the chorizo has evenly coloured the onions.
- Pour in the tomatoes and chicken stock, then bring the mixture to the boil and cook for 5 minutes.
- Reduce the heat to a simmer and add the spaghetti, stirring occasionally to stop the pasta from sticking.
- Once the spaghetti has softened and is nearly cooked through, add the mussels and cook for 2 - 3 minutes to warm through.
- Taste the sauce and season to taste, then divide the mixture between bowls and garnish with fresh parsley.