1box @barillaus spaghetti
5tbs evoo, divided
1pint cherry tomatoes
2garlic cloves, minced
TTred pepper flakes
2lbs Mediterranean mussels
1/2lobe mullet @bottarga_gold, grated
Turn oven on to 425F. Season tomatoes with 1 tbs olive oil, salt and pepper, bake for about 20 minutes until soft and cooked through. If preferred peel them [I did] and set aside.
In a skillet sauté garlic with 2 tbs olive oil, add red pepper flakes and soon after mussels, stir in white wine and cook over medium heat until mussels are open. Discard shells add roasted tomatoes to the skillet. Cook pasta according to directions but drain three minutes earlier. Toss and finish cooking over high heat with the mussels’ mixture, and if needed add reserved cooking water. Turn heat off, stir in parsley and remaining olive oil. Sprinkle with grated bottarga before serving #seafood #pasta #shellfish
