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Spaghetti with mussels and chilli


"We used Mount Martha mussels that had been harvested the morning before we bought them," says Hafner. "And that's the thing about mussels - for them to be fantastic they really have to be super-fresh."

You'll need

100 ml dry white wine 1 kg mussels, scrubbed 200 gm dried spaghetti 50 ml extra-virgin olive oil, plus extra to serve 1 garlic clove, thinly sliced 2 small zucchini, cut into julienne ½ tsp dried red chilli flakes ½ cup (loosely packed) basil 1 tbsp finely chopped tarragon To serve: lemon wedges (optional)   Pangrattato 200 gm (about ½) stale white baguette, cut into small cubes 50 ml extra-virgin olive oil 1 garlic clove, crushed

Method

  • 01
  • For pangrattato, preheat oven to 250C. Combine ingredients in a bowl, season to taste, then scatter on an oven tray and bake, shaking occasionally, until golden (5-10 minutes). Set aside.
  • 02
  • Bring wine to the boil in a large saucepan over high heat, add mussels, cover with a lid and shake occasionally until mussels open (4-6 minutes). Remove from heat, drain, reserving cooking liquid, and set aside. When mussels are cool enough to handle, remove from shells and set aside.
  • 03
  • Boil spaghetti in a large saucepan of salted water until al dente (5-7 minutes), then drain.
  • 04
  • Heat oil in a frying pan over medium-high heat, add garlic and sauté until pale golden (1 minute). Add zucchini and chilli and cook until zucchini is tender (1-2 minutes). Add mussels, basil, tarragon, 60ml reserved cooking liquid and pasta and toss to combine. Season drizzle with olive oil, scatter with pangrattato and serve with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Peroni Nastro Azurro beer or Pieropan Soave.

Featured in

Mar 2014

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