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.
Tomato and mussel spaghetti
Ingredients
6
servings
-
- 300 g
- 15 ml
- 1
- 1
- 1 tsp
- 100 g
- 1
- 1
- 1 pack
- 1 handful
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Preparation
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.
