Spaghetti with Mussels and Cherry Tomatoes
Spaghetti with mussels and cherry tomatoes is one of the most appreciated pasta dishes in the Campanian region. It’s incredibly easy to make, and if you can get your mussels already scrubbed and debearded, it shouldn’t take you more than 10 minutes or so to put together.
Fortunately, I get to buy my mussels directly from the local fishermen who arrive at the port in the early morning hours with their daily catch. I always feel grateful that the mussels are so fresh and I have the opportunity to support the local fishermen, but inevitably the joyful pleasure of scrubbing and debearding the mussels I have to calculate in. Lucky me! 
Unlike the mussel sauces that are heavily tomato based, Campanian cooks prefer their sauce more broth like, with just a touch of fresh, ripe tomato to give the mussel juices a little burst of color and bright, sweet flavor. Most traditional cooks use just a handful or so of cherry tomatoes, not much more since doing so would take away from the pure, wholesome flavors of the mussels and their delicious natural juices.
I prepare this recipe all the time at home in Campania for my family and friends, who love it, as much as I do. In my opinion, it has a harmonious balance of the mussels, broth and tomato flavor. I usually toss in a few more tomatoes than is typically used locally because I like my sauce a bit juicier, but feel free to add more or less to make this dish your own to taste.
Remember to sprinkle some freshly minced flat-leaf parsley over the pasta to give a pretty burst of color and fresh aromatic flavor to the finished dish.
Buon appetito (Enjoy your meal) !
Ingredients
- 3/4 pound spaghetti or linguini
- coarse sea salt or kosher salt
- 6 tablespoons extra-virgin olive oil plus extra for drizzling
- 2 cloves garlic halved or lightly smashed
- 1/8 teaspoon hot red pepper flakes or to taste
- 1 whole sprig, plus 3 tablespoons minced fresh flat-leaf parsley reserving some for garnish
- 2 1/4 pounds mussels scrubbed and debearded
- 1/2 pound cherry tomatoes halved or quartered
Instructions
- Bring a large pot of water to a rolling boil. Salt the water and drop in the pasta. Stir to separate the strands and cook until just under al dente, tender but firm to the bite, stirring occasionally with a wooden spoon. Drain the pasta in a colander, reserving 1/2 cup (120 milliliters) of the pasta cooking water.
- Meanwhile, in a large sauté pan over medium heat, combine 4 tablespoons (60 milliliters) of olive oil, 1 clove garlic, pepper flakes, and the parsley sprig and simmer until the garlic turns lightly golden and begins to softens. Raise the heat slightly and add the mussels to the pan. Cover the pan and sauté until the shells open, about 2 to 4 minutes, shaking the pan occasionally. Remove the pan from the heat.
- Using a fine-mesh sieve, strain the mussels over a bowl to get rid of any sand and grit, reserving the juices. Discard the unopened shells, garlic, and the parsley sprig. In a medium bowl, set aside a few mussels in their shells to garnish the plates when serving. Remove the meat from the remaining shells and place in the bowl. Discard the shells.
- In the same pan over moderate heat, combine the remaining olive oil and garlic and saute' until the garlic turns lightly golden and begins to soften. Add the tomatoes to the pan and stir occasionally for about 2 minutes or until the tomatoes begin to soften.
- Pour in the mussel juice and cook for about 5 to 6 minutes or until the sauce has reduced a bit and the tomatoes have softened. Stir in the reserved mussels and parsley and cook for another minute or so longer just to allow the flavors a chance to meld together.
- Discard the garlic. Add the pasta to the pan and toss until the pasta is al dente and well coated with the sauce, about 2 minutes, adding a little more pasta cooking water, if more liquid is needed.
- Divide the pasta among the plates and top with the mussels in their shells. Drizzle with a little extra-virgin olive oil and garnish with parsley. Serve immediately.