Garlic Cream Spaghetti with Mussels in Curry

A delicious and satiating dinner for when you only have one mouth to feed, but still want to impress. This garlic cream spaghetti comes together with little effort, and is made complete with a can of flavor packed mussels in curry. The curry adds a subtle, unexpected complexity to the sauce.

Serves 1, but scales easily

2 oz spaghetti

Fine sea salt to season

1 tablespoon unsalted butter

2-3 medium garlic cloves, minced

½ cup heavy cream

1 tin Ekone Mussels in Curry

A pinch of curry powder, to garnish

Bring a large pot of water to a boil. When boiling, season the water generously with salt. Drop in the spaghetti and cook until it’s just under al dente.

Melt the butter in a medium, wide-rimmed sauté pan over medium-low heat. Once fully melted, swirl to coat the pan in the hot fat, then add the garlic and stir to coat. Cook the garlic until it’s softened and aromatic, about 2 minutes, taking care not to let it burn. Add the heavy cream—it’ll hiss and begin to simmer on contact. Cook for a couple of minutes, until the sauce has barely thickened and the flavor of garlic has perfumed the cream. Season with a pinch of salt.

When the pasta is cooked, transfer it directly into the pan of simmering garlic cream with tongs. Add a ladleful of pasta water to the pan, and stir the pasta in a circular motion—essentially creating a vortex that encourages the pasta to release its starch into the sauce.

When the noodles are lacquered, saucy, and al dente, add the entire contents of the tin of mussels in curry. Give everything a final toss, and cook for another minute or two—just until the mussels are warmed through.

Serve piping hot, topped with a sprinkle of curry powder.