Recipes

Maggie Beer’s vino cotto Spaghetti with mussels and tomato sauce

Maggie Beer’s vino cotto Spaghetti with mussels and tomato sauce

ServesServes 6

Ingredients

1 medium brown onion
3 cloves garlic
1 large red chilli
75ml olive oil
125ml white wine
2 x 400g can chopped tomatoes
salt and freshly ground black pepper
48 mussels, steamed open and removed from their shells
500g spaghetti
1 bunch basil

Method

  1. Peel and dice the onion and garlic
  2. Slice the chilli
  3. Heat the olive oil in a large saucepan; add the onion, garlic and chilli and sauté for 5 minutes
  4. Add the wine and tomatoes and simmer for 20-25 minutes
  5. Add the mussels, season with salt and pepper and stir to combine
  6. Cook the pasta in salted boiling water until al dente
  7. Drain the pasta, and add to the tomato and mussel sauce
  8. Mix well and pile into pasta bowls
  9. Shred the basil leaves, sprinkle over and serve immediately
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