Spaghetti with mussels and roasted tomatoes
Spaghetti with mussels in combination with roasted tomatoes with garlic, chili and olive oil. Ingredients together that form delightful flavors. Then mixing everything together in a pot is liberating cooking. What a lovely sailing stew with a full pot in taste and perfectly in accordance with serving onboard boat dinners. Food is advantageously served together in a pot!
Ingredients
- 1 package of cocktail tomatoes
- 1 red chili
- ½ pack thyme
- 1 pack of mussels
- 180 g of spaghetti
- ½ pack of green onions
- 1 teaspoon of olive oil
- 2 cloves of garlic
- 1 pinch of sugar
- ½ teaspoon salt
- black pepper
- sea salt
- black pepper
- 1 tbsp olive oil
How to prepare
- Preheat oven to 225 degrees.
- Cut tomatoes in half. Put in a small greased oven shape. Mix with a little olive oil, sugar, salt and freshly ground black pepper. Roast high in the oven for 15-20 minutes.
- Boil salted water for pasta cooking.
- Mince chili, garlic and thyme. Pour the mussels. Shred the lettuce.
- Cook spaghetti as directed on the package.
- Heat olive oil in a frying pan. Fry garlic and chili on medium heat for 2-3 minutes.
- Add roasted tomatoes, clams, chopped thyme, green onions, and drained pasta. Taste-off with some flakes of salt and freshly ground black pepper.
- Serve immediately.
