Cooks in: 25mins
Levels: Easy
Serves: 6
List of Ingredients
- 2 LB. of mussels, cleaned
- 1 LB. of spaghetti
- 11 OZ. of tomatoes
- 1 TBSP. of pine nuts
- 1 TSP. of capers, rinsed
- 20 of basil leaves
- 1/2 of garlic clove
- extra-virgin olive oil
- salt
Method
1
Heat 2 tsp. oil in a saucepan and cook the mussels until they open, 5-6 minutes. Turn off the heat. Shell the mussels, filter the cooking liquid and return the mussels to the liquid. Set aside.
2
Shred the basil leaves and blend them with the capers, pine nuts, the garlic, and 3 Tbsp. oil to make a pesto.
3
Peel, seed, and finely dice the tomatoes. Drain the mussels and add to the tomatoes along with the pesto. Mix gently to make the sauce.
4
Cook the spaghetti in boiling salted water until al dente. Drain. Toss with the sauce and drizzle with oil before serving.