seafood pasta
Ingredients...
4 tablespoons 100% Organic extra virgin olive oil
1 lb-500 gr of spaghetti
2 lb-1 kg of mussels
1 glass of dry white wine
2 cloves of garlic
2 tomatoes
salt
black pepper
chopped parsley
Preparation
In a frying pan with extravirgin olive oil fry garlic then add the mussels, wine and let it evaporate.
Separate some mussels from shells and keep hot.
Strain the broth from the mussels, pour it in the pan with diced tomatoes and let it shrink.
Cook the spaghetti in salted water, drain them, then put in the pan with the sauce and the mussels and sprinkle with parsley.
Serve.
