Spaghettini with mussels, tomatoes and wine
Last time he transported us to Sicily with his Monday night meal and this time we’re heading to one of Gino’s favourite Italian destinations - Sardinia. He’ll be making a typical Sardinian pasta dish - Spaghettini with mussels, tomatoes and white wine.
Serves: 4
Ingredients
800g live mussels150ml dry white wine6 tablespoons extra virgin olive oil2 cloves garlic, peeled and sliced15 fresh red cherry tomatoes, halved4 tablespoons chopped fresh flat-leaf parsley500g dried spaghettini60g bottarga (salted dried fish roe), freshly grated (optional ingredient)Salt and freshly ground black pepper
Method
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)
Gino's Italian Escape tour dates
2 November - Cambridge Corn Exchange3 November - Wolverhampton Civic Hall5 November - Aberdeen Music Hall6 November - Newcastle Tyne Theatre7 November - Ipswich Regent8 November - Margate Winter Gardens