Spaghetti with mussels and tomatoes

There are times when the art of cooking lies in adaptation. When the kitchen becomes a space for creativity, using what we have on hand, true wonders can emerge. Inspired by an Italian classic, this dish of spaghetti with mussels, enhanced by the sweetness of cocktail tomatoes and the subtle crunch of carrots, is the perfect illustration of this culinary magic. Easy to prepare yet sophisticated, this dish transforms simple, readily available ingredients into a delectable dining experience. Indulge yourself and discover how simplicity can be surprisingly tasty!

Ingredients :

• Spaghetti: depending on the number of servings
• Frozen and already cooked mussels (or clams or shrimps according to your choice)
• 3-4 ripe plum tomatoes, diced
• 2-3 garlic cloves, finely minced
• 1 French shallot, finely minced
• Crushed peppers, to taste
• Olive oil
• Grated parmesan
• Fresh basil (optional)
• Salt and pepper
• A few black olives and/or capers (optional)

Preparation :

1. In a large pot of boiling salted water, cook the spaghetti according to package directions until al dente. Drain them, keeping a cup of the cooking water.

2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and sauté until translucent.

3. Introduce the diced tomatoes into the pan, add a pinch of salt, pepper and the crushed peppers according to your taste. Let simmer for 5-7 minutes or until the tomatoes are tender.

4. If you're using frozen, pre-cooked mussels, clams or shrimp, add them to the pan so they heat up nicely in the sauce, about 2-3 minutes. Add a few black olives and/or capers, to taste.

5. Then add the drained spaghetti to the pan and mix well so that the pasta is soaked in the sauce. If the preparation seems too dry, add a little of the pasta cooking water until you obtain the desired consistency.

6. Serve hot in soup plates, sprinkle with grated parmesan and garnish with fresh basil if desired.

Enjoy with a good white wine.