There’s a reason why I very rarely go out for Italian food. It isn’t because I hate it or because there aren’t any good ones out there but because I have it at home a lot. It is one of the easiest cuisines to cook with the best results and I love it like my family. Sometimes neglected and taken for granted but they form a base in your heart (or stomach).
I never use a recipe for any pasta or risotto dishes because once you know what goes well together, you can just throw it all in a pan and mix it with pasta for some delicious supper.
The recipe today is what I call “Honeymoon Spaghetti” or you could call it Careless Pasta, because you sort of don’t have to pay much attention what you throw into the pan and how much of it.
The honeymoon reference is because I once read a similar pasta recipe by Jamie Oliver and he called it Honeymoon pasta or something. I don’t know why but I put my own logic onto it. When you are in the honeymoon phase of your relationship, you don’t really pay attention to what you eat, as long as it’s fast and makes you full so you can go back to bonking again. Ladies and Gents, we all have eaten with our fingers next to an open fridge while standing and that was usually après sex.
Now, this recipe is very adaptable and easy so I will give you some arbitrary measurements, but taste it all along the way to see if you prefer more seasoning.
Ingredients For 2 people
- Spaghetti for two
- 1 glass of white wine
- 200g mussels (in shell for better flavour, no shell for less hassle)
- 20 cherry tomatoes, or half a punnet
- 2 fat cloves of garlic, thinly sliced
- 1 big shallot or half a red onion
- a bunch of fresh parsley, chopped
- Butter (optional)
- Squeeze of lemon (optional)
Boil your pasta in salted water.
Meanwhile slice the onion and garlic very finely. Cut the cherry tomatoes in half.
Heat a splash of olive oil in a frying pan, add a knob of butter (adding oil with butter prevents the butter from burning). Add the onion and garlic and lightly fry them. Do this on a low heat so they only sweat.
Add the mussels and stir. Cook for about 5 mins on medium heat. Add the wine and cook for a further 3 mins. Add the tomatoes and gently mix everything up. Add salt and pepper to taste. Once the sauce has slightly thickened, add the parsley.
Your pasta should be ready, drain and add it to the pan and stir. Now add as much parmesan as you allow yourself to have. I usually add tons, it also seasons the pasta, so be careful with how much salt you use! Add fresh pepper and squeeze a lemon over it at the very end.
Serve up and drink the rest of the bottle of wine you just opened for this very dish. It’s a good excuse to have a bottle midweek.