Scialatielli with Mussels and Cherry Tomatoes

Method

1. 1

   Scrub and debeard the mussels under cold running water. Discard cracked shells and any open mussels that do not close when tapped. Bring a large pot of water to a boil and salt lightly.

2. 2

   Warm 10 ml of oil and one garlic clove in a wide lidded pan. Add the mussels and wine, cover and cook over high heat for 4–6 minutes, shaking the pan once or twice, until they open. Lift the opened mussels into a bowl, discard any unopened ones, and strain the cooking juices through a sieve lined with a clean damp cloth. Shell most of the mussels.Warm 2 tsp (10 ml) of oil and one garlic clove in a wide lidded pan. Add the mussels and wine, cover and cook over high heat for 4–6 minutes, shaking the pan once or twice, until they open. Lift the opened mussels into a bowl, discard any unopened ones, and strain the cooking juices through a sieve lined with a clean damp cloth. Shell most of the mussels.

   Start 4 min timer
3. 3

   Cook the scialatielli until about 2 minutes short of the packet time. Meanwhile, wipe the mussel pan and soften the remaining garlic in the rest of the oil. Add the tomatoes and cook for 6–8 minutes until they start to collapse. Remove the garlic and stir in about 60 ml of the strained mussel liquid, or less if it tastes especially salty.Cook the scialatielli until about 2 minutes short of the packet time. Meanwhile, wipe the mussel pan and soften the remaining garlic in the rest of the oil. Add the tomatoes and cook for 6–8 minutes until they start to collapse. Remove the garlic and stir in about ¼ cup (60 ml) of the strained mussel liquid, or less if it tastes especially salty.

   Start 2 min timerStart 6 min timer
4. 4

   Transfer the scialatielli to the tomato pan with a little pasta water. Toss until the ribbons are al dente and glossy. Fold in the mussels and parsley just long enough to warm them through. Serve immediately with the reserved mussels in their shells.