Aglio e Olio with Mussels


-serves 4
Aglio e Oilo is the easiest and most delicious pasta recipes in Italy, and also the most under-rated. Ready within minutes, the base of this recipe is simply fresh garlic, chili flakes, parsley, and good quality extra-virgin olive oil. However, I do love adding seafood to mine (in this case, mussels) and a touch of chicken stock to elevate the flavors even more. 

Ingredients for Aglio e Olio with Mussels

300g spaghetti
500g fresh mussels 
15 cherry tomatoes 
6 tablespoons EV olive oil
4 large cloves garlic, finely chopped
3/4 teaspoon chili flakes, or to taste 
1/2 teaspoon sea salt, or to taste 
1/2 teaspoon freshly ground black pepper 
1 cup dry white wine 
rind of one lemon 
1/2 lemon, freshly squeezed 
1 Oxo vegetable stock cube or chicken stock cube, crushed into powder 
Handful of fresh flat leaf parsley, chopped

Recipe
1. Wash mussels in a colander to get rid of sand. Set aside.
​2. Cook spaghetti until al dente or as per instructions on the pack. Drain in a colander, pour about two tablespoons olive oil, mix well. While spaghetti is cooking, get ready with the sauce.
3. In a large wok, heat 4 tablespoons olive oil on low-medium flame , add garlic, chili flakes and stir fry for about a minute until fragrant. 
4. Add cherry tomatoes followed by mussels and white wine. Increase heat to medium flame, stir well, cover and cook for about 4-5 minutes until mussels open up and are fully cooked. Discard any unopened shells.
5. Season with salt, pepper and crushed Oxo stock cube. Stir well, finally adding lemon juice and parsley. Bring to the boil.
6. To plate the dish, split hot spaghetti into four portions. Pour white wine sauce followed by mussels and tomatoes. Serve hot. Lap up any extra sauce with toasted whole grain loaf.
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