Name: Spaghetti with Mussels and Tomatoes
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 to 2 servings
Ingredients: 1/2 cup halved cherry tomatoes; Kosher salt; 1 3.5-ounce tin mussels, preferably packed in a smoked paprika and fennel tomato sauce; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped scallions; 1 tablespoon fresh lemon juice, plus a lemon wedge, for serving; 1 tablespoon olive oil; 4 ounces spaghetti, cooked

Level: Easy

Total: 25 min
Active: 10 min

Yield: 1 to 2 servings

Ingredients

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1/2 cup halved cherry tomatoes

Kosher salt

1 3.5-ounce tin mussels, preferably packed in a smoked paprika and fennel tomato sauce

2 tablespoons chopped fresh parsley

2 tablespoons chopped scallions

1 tablespoon fresh lemon juice, plus a lemon wedge, for serving

1 tablespoon olive oil

4 ounces spaghetti, cooked

Directions

Season the tomatoes with salt in a large bowl; let sit 15 minutes. Stir in the mussels, parsley, scallions, lemon juice and olive oil.
While the tomatoes sit, cook the pasta in a pot of boiling, salted water according to the label. Drain, then toss with the tomato-mussels mixture, adding a splash of pasta cooking water to loosen, if needed. Serve with a lemon wedge.