Spaghetti with mussels and tomato

Name: spaghetti with mussels and tomato
Total time: 15 min
Yield: 4
Ingredients: 3 toes garlic; 2 plum tomato; 2 el olive oil; 400 gram Spaghetti; 1 kilo mussel; 1 glass White wine; 4 el flat leaf parsley

Ingredients

Directions

Bring a large pot of water to the boil with salt.
Finely chop the garlic and tomatoes.
Heat a large frying pan over high heat, add the olive oil and garlic.
Fry the garlic for ten seconds, then fry the ripe tomatoes for three minutes.
Season with salt and pepper.
Cook the spaghetti al dente in the water as indicated on the package.
Add the clean mussels to the tomato.
Leave the lid to warm up for two minutes, mix for a moment and then extinguish with the wine.
Put the lid back on immediately so that the steam stays in the pan.
Steam the mussels in about 5 minutes until done.
Meanwhile, chop the parsley roughly.
Drain the spaghetti and add to the mussels.
Mix carefully but thoroughly so that the spaghetti can absorb the flavors.
Serve directly in warm deep plates, drizzle with olive oil and sprinkle with the parsley.
Tasty with a crunchy focaccia.