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kosher salt spaghetti extra-virgin olive oil garlic red pepper tomatoes bay leaves clam juice mussels parsley
Viewed: 32 - Published at: 5 years agoIngredients
- Kosher salt
- 10 ounces spaghetti
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- 1 28 -ounce can whole plum tomatoes
- 2 bay leaves
- 1/2 cup bottled clam juice
- 1 1/2 pounds mussels, scrubbed and debearded
- 1 tablespoon chopped fresh parsley
Method
- Bring a large pot of salted water to a boil.
- Add the pasta and cook as the label directs; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the garlic and red pepper flakes; cook, stirring, until the garlic is slightly softened, about 1 minute.
- Drain the tomatoes, reserving 1/2 cup juice; crush the tomatoes with your hands and set aside.
- Add the tomato juice and bay leaves to the skillet.
- Cook, stirring, until slightly thickened, about 2 minutes.
- Add the clam juice and 1/4 teaspoon salt and cook until the liquid evaporates slightly, about 2 minutes.
- Add the crushed tomatoes and bring to a boil over medium heat.
- Reduce the heat to medium low and simmer until the sauce thickens slightly, about 12 minutes.
- Increase the heat to high.
- Remove the bay leaves and add the mussels to the sauce.
- Cover and cook until the mussels open, about 5 minutes.
- (Discard any unopened mussels.)
- Add the spaghetti and parsley; toss to coat.
- Season with salt and drizzle with more olive oil.
- Photograph by Justin Walker
