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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 | |||
Tomato and mussel spaghetti
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0:30 min
(21)
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.
