I meant to post this recipe a day after the pasta with prawns and asparagus but there was this terrible typhoon and where I live was among the areas that got the worst lashing. Power went out, we were waterless for a while. Power is still out, actually.
Anyway, I won’t bore you with disaster stories here — let me just tell you about this dish.
Similar to the pasta and mussels with cheese sauce, except that instead of a white sauce, this one has a red sauce which makes it a close relative of chicken cacciatore. It is the reduction of the white wine that heightens the flavor of this spaghetti and mussels in white wine sauce. Don’t hurry up the process.
Spaghetti and mussels in white wine sauce
- Cook the spaghetti according to package directions. Drain, reserving some of the cooking water.
- Heat the olive oil in a pan. Saute the garlic and onion and cook, stirring, until they start to soften. Pour in the white wine. Boil, uncovered, until most of the liquid has evaporated. Remember, reducing the liquid means heightening the flavors.
- Add the tomatoes. Pour in a quarter cup of pasta water. Boil some more until reduced and the tomatoes start to turn mushy. Season with salt and pepper.
- Add the mussels to the pan. Cook for a few minutes or just until they open (alternatively, you can pry the shells open after debearding then discarding the empty half shell).
- Throw in the cooked pasta into the pot. Toss to coat.
- Serve the spaghetti and mussels in white wine sauce at once.