Spaghetti with mussels, shrimps, Pachino tomatoes
Spaghetti with mussels, prawns and Pachino cherry tomatoes is a tasty and refined dish, perfect for a summer lunch or dinner. This recipe combines the flavor of the sea, thanks to the mussels and shrimp, with the sweetness of the Pachino cherry tomatoes, creating a balance of flavors that will conquer every palate. Quick and easy to prepare, it is ideal for surprising your guests with a tasty and light dish.
Ingredients
320 g of spaghetti
1 kg of fresh mussels
300 g of peeled prawns
300 g of Pachino cherry tomatoes
2 cloves of garlic
1 chili pepper (optional)
100 ml of dry white wine
Extra virgin olive oil to taste
Chopped fresh parsley to taste
Salt to taste.
Black pepper to taste
Preparation
1. Cleaning the mussels:
Rinse the mussels thoroughly under cold running water.
Remove the beards by pulling them with a small knife or your hands.
Discard broken or open mussels that do not close when touched.
2. Preparing the shrimp:
If you use fresh prawns, shell them and remove the intestinal thread by slightly cutting the back.
Rinse the prawns under running water and dry them with kitchen paper.
3. Cooking the mussels:
In a large pan, heat a drizzle of extra virgin olive oil and add a crushed garlic clove.
When the garlic is golden, add the mussels and cover with a lid.
Cook over medium-high heat until the mussels open, shaking the pan occasionally (about 5-7 minutes).
Drain the mussels, filtering the cooking liquid, and set them aside. Remove the shells from half the mussels for convenience.
4. Preparation of the seasoning:
In another large pan, heat some extra virgin olive oil and add the other chopped garlic clove and chili pepper (if using).
Add the prawns and cook for 2-3 minutes until pink and cooked through.
Add the Pachino cherry tomatoes cut in half and cook for another 5 minutes.
Pour in the white wine and let the alcohol evaporate.
5. Combining the ingredients:
Add the mussels (with and without shell) and their filtered liquid to the pan with the cherry tomatoes and shrimp.
Stir gently to blend the flavors and cook for another 2-3 minutes. Season with salt and pepper.
6. Cooking the pasta:
Cook the spaghetti in plenty of boiling salted water following the instructions on the package.
Drain the pasta al dente and add it directly to the pan with the seafood seasoning.
7. Creaming:
Mix the spaghetti well with the sauce, adding a drizzle of extra virgin olive oil and a little freshly chopped parsley.
If necessary, add a little pasta cooking water to obtain a creamier consistency.
8. Service:
Plate the spaghetti on serving plates, garnishing with a little fresh parsley and, if desired, a sprinkling of black pepper.
Enjoy your meal!
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