Recipes

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

Ingredients:

• 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

Instructions:

1. Bring a large pot of water to a boil. While the water comes to a boil, make your sauce.
2. 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.
3. 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.
4. Add both cans of mussels and their sauce to the pan and stir to incorporate. Season with a generous grind of black pepper.
5. 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.
6. Transfer the cooked pasta directly into the hot sauce alongside a ladleful or two of the pasta cooking water.
7. 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.
8. Serve topped with a few sprigs of parsley.