Spaghetti Puttanesca with Mussels

This is a spin on a classic puttanesca sauce, highlighting our beautiful mussels in marinara sauce. A great dish to turn to when looking to impress with little effort, the sauce comes together quickly and with bold flavor.

Serves 3-4

1 tablespoon olive oil

4 garlic cloves, thinly sliced

1 teaspoon red pepper flakes

Fine sea salt to taste

12 ounces tomato sauce

2 tablespoons capers, roughly chopped

⅓ cup pitted kalamata olives, roughly chopped

2 cans Ekone Mussels in Marinara

Freshly ground black pepper

6 ounces spaghetti

A splash of red wine vinegar

2 tablespoons roughly chopped parsley, plus a few sprigs to garnish

Bring a large pot of water to a boil.

While the water comes to a boil, make your sauce. In a saucepan set over medium-low heat, add the olive oil, garlic, red pepper flakes and a pinch of salt. Stir to prevent the garlic from sticking, and cook for a minute or two - until the garlic smells aromatic and has begun to soften. Add the tomato sauce, capers, and kalamata olives, then bring the mixture up to a simmer. Simmer for about 5 minutes, giving all of the flavors a chance to bloom. Add both cans of mussels and their sauce to the pan and stir to incorporate. Season with a generous grind of black pepper.

When the water has come to a boil, season it with a generous pinch of salt. Add the spaghetti and cook until it’s just al dente. Transfer the cooked pasta directly into the hot sauce alongside a ladleful or two of the pasta cooking water. Assertively stir the pasta in a circular motion, creating a vortex of sorts, to help the pasta to release some of its starches into the sauce. Season the pasta with a splash of red wine vinegar, add the parsley, and another pinch of salt or grind of pepper if needed.

Serve topped with a few sprigs of parsley.