Scrub the mussels under cold running water. Rinse away grit and remove barnacles with a small, sharp knife. Remove the ‘beards’ by pulling the dark, stringy piece away from the mussels with broken shells.
Place the mussels in a large saucepan and pour over the wine. Cover and cook over a high heat for about 4 to 5 minutes minutes or until the mussels open, shaking the pan occasionally. Tip into a colander placed over a bowl. Reserve the cooking liquid. Discard any mussels that remains closed.
In the same pan, heat the oil over a medium heat. Add the garlic and fry until it begins to sizzle. add the tomatoes and parsley and pour in the reserved cooking liquid. Simmer gently for about 2 minutes. Season with salt and pepper.
Meanwhile, cook the spaghettini in a large pan of boiling, salted water until al dente. Drain the pasta thoroughly and tip it into the saucepan with the sauce. Add half the mussels and gently stir to combine over a low heat for 30 seconds.
To serve, put the pasta in large bowls, arrange the remaining mussels on top and sprinkle with the grated bottarga (if using)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1851g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 33 (10%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 93.3mg||3 %|
|Potassium 4396.7mg||116 %|
|Total Carbohydrate 74.3g||22 %|
|Dietary Fiber 22.3g||89 %|
|Sugars, other 52g|
|Protein 16.6g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 341
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