Mussels and Tomatoes Pasta

This is one recipe with such  short list of ingredients that I am impressed by how the flavors came out. The flavors meld perfectly just the way it is supposed to in all dishes. The quickness o cooking (well, the mussels were prepared beforehand) was also surprising.

I smashed the garlic cloves and diced the tomatoes. I had cooked pasta in the fridge, and some mussels that have been removed from the shelves, also prepared already, just there. So in a pan with some olive oil, I put the garlic, then the tomatoes, followed by the mussels. Each ingredient was added once the previous ingredient was almost cooked through, but the tomatoes were only very lightly cooked. Then the pasta was added. I didn’t add salt because the juice from the mussels was a bit salty. I added chili flakes for some heat. And that was it. Scrumptious. And the recipe serves exactly just one. :)I I was able to finish everything.

So much of the good stuff
So much of the good stuff

Mussels and Tomatoes Pasta Recipe

olive oil
2 cloves of garlic, smashed
3 tomatoes, diced
3/4 cup of cooked and shelled mussels, with juice
1/2 cup cooked pasta (I used spaghetti)
chili flakes, optional
salt, if needed

Saute the garlic, then the tomatoes. Once slightly softened (I want them to retain their freshness), add in the cooked mussels and its juice. Once it has boiled, add in the pasta. Season as needed. Serve. 🙂

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