Farfalle alla Tarantina with Mussels and Tomato Sauce

Method

1. 1

   Scrub the mussels well under cold running water, remove the beards, and discard cracked mussels or open mussels that do not close when tapped.

   Heat 15 ml / 1 tbsp olive oil with 1 lightly crushed garlic clove in a large pan. Add the mussels and white wine, cover, and cook for 3–5 minutes until they open.

   Remove the mussels from the pan. Strain the cooking liquid through a fine sieve, shell most of the mussels, and keep a few in shells for serving. Discard any unopened mussels.

   In a clean large pan, heat the remaining 30 ml / 2 tbsp olive oil. Add the second garlic clove, finely sliced, and chili flakes. Cook gently for 30 seconds without browning.

   Add the tomato passata and 120 ml / ½ cup filtered mussel liquid. Simmer uncovered for 12–15 minutes until glossy and lightly reduced.

   Meanwhile, cook the farfalle in well-salted boiling water until 2 minutes before al dente.

   Transfer the pasta to the tomato sauce with 60 ml / ¼ cup pasta water. Toss over medium heat for 1–2 minutes until the sauce coats the pasta.

   Fold in the shelled mussels and chopped parsley. Warm for 30–60 seconds only, so the mussels stay tender.

   Adjust the sauce with a little more pasta water or mussel liquid if needed. Taste before adding salt, then finish with black pepper.

   Plate immediately, adding the reserved mussels in shells, fresh parsley, and a small drizzle of olive oil.