Mussels Marinara with Spaghetti
By America's Test KitchenPublished on March 8, 2011
Yield
Serves 6
Ingredients
Before You Begin
When adding the spaghetti in step 3, stir gently to avoid breaking the noodles; after a minute or two they will soften enough to be stirred more easily. If necessary, add hot water, 1 tablespoon at a time, to adjust the consistency of the sauce before serving. Drizzle with extra-virgin olive oil and serve with Garlic Toasts (see related recipe) for dipping in the flavorful sauce.
Instructions
- Pulse the tomatoes with their juice, one can at a time, in a food processor until coarsely chopped and no large pieces remain, 6 to 8 pulses; transfer to a large bowl.
- Heat 2 tablespoons of the oil in a large Dutch oven over medium heat until shimmering. Stir in the onion and cook until softened, 5 to 7 minutes. Stir in the garlic, anchovy, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the processed tomatoes and simmer gently until the tomatoes no longer taste raw, about 10 minutes.
- Stir in the water, clam juice, and spaghetti and bring to a rapid simmer. Cover and simmer vigorously, stirring often, for 12 minutes. Stir in the mussels and continue to simmer vigorously, covered, until the pasta is tender and the mussels have opened, about 2 minutes longer.
- Uncover, reduce the heat to low, and stir in the remaining 1 tablespoon oil and parsley. Cook, tossing the pasta gently, until it is well coated with sauce, 1 to 2 minutes. Season with salt and pepper to taste and serve.
Yield
Serves 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
For our Mussels Marinara recipe’s brothy sauce, we used canned whole tomatoes, garlic, red pepper flakes, and a bit of anchovy. Clam juice also bolstered our recipe’s brininess. We added the mussels directly to the pot as the pasta finished simmering to keep our Mussels Marinara recipe limited to one pot. It only took a couple minutes for the shells to open and release their briny juice into the pot.
Before You Begin
When adding the spaghetti in step 3, stir gently to avoid breaking the noodles; after a minute or two they will soften enough to be stirred more easily. If necessary, add hot water, 1 tablespoon at a time, to adjust the consistency of the sauce before serving. Drizzle with extra-virgin olive oil and serve with Garlic Toasts (see related recipe) for dipping in the flavorful sauce.
Instructions
- Pulse the tomatoes with their juice, one can at a time, in a food processor until coarsely chopped and no large pieces remain, 6 to 8 pulses; transfer to a large bowl.
- Heat 2 tablespoons of the oil in a large Dutch oven over medium heat until shimmering. Stir in the onion and cook until softened, 5 to 7 minutes. Stir in the garlic, anchovy, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the processed tomatoes and simmer gently until the tomatoes no longer taste raw, about 10 minutes.
- Stir in the water, clam juice, and spaghetti and bring to a rapid simmer. Cover and simmer vigorously, stirring often, for 12 minutes. Stir in the mussels and continue to simmer vigorously, covered, until the pasta is tender and the mussels have opened, about 2 minutes longer.
- Uncover, reduce the heat to low, and stir in the remaining 1 tablespoon oil and parsley. Cook, tossing the pasta gently, until it is well coated with sauce, 1 to 2 minutes. Season with salt and pepper to taste and serve.
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