Serves 2
150-160 g of spaghetti
mussels already cleaned
parsley, chopped
1 garlic clove
extra virgin olive oil q.b.
10-15 cherry tomatoes
salt
fresh chili (optional)
Bring water to a boil, add salt and add the pasta. Meanwhile, sauté in a large pan 1 tablespoon of olive oil, garlic and chopped parsley and, if you like, a fresh chili cut into small pieces. Add the cherry tomatoes cut in half or into 4 pieces and after 2 minutes add the mussels with some of their liquid (it is already salty, so you do not need to add more salt). Cook for about 5-10 minutes. Drain spaghetti al dente and pour into the pan and sauté for a few seconds. Serve with a drizzle of extra virgin olive oil from Puglia.
