zoom Elly's spaghetti with mussels, chickpeas & tomatoes

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    Elly's spaghetti with mussels, chickpeas & tomatoes

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    Elly's spaghetti with mussels, chickpeas & tomatoes

    • 1 of you 5 a day
    • Preparation time: 20 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 4


    500g spaghetti lunghi
    2 x 250g packs Scottish mussels in garlic butter
    225g pome dei moro tomatoes, quartered
    400g Duchy Organic Chickpeas In Water, drained
    2 cloves garlic, very thinly sliced (optional)
    25g pack flat leaf parsley, leaves only, roughly chopped
    Extra virgin olive oil, to drizzle
    Sea salt flakes, to garnish


    1. Bring a large pan of water to the boil and season with salt. Add the spaghetti and cook for 10 minutes.

    2. Meanwhile, open the pouches of mussels and tip into a large saucepan. Add the tomatoes, chickpeas and garlic (if using). Cover and simmer gently over a medium heat for 5 minutes.

    3. Take off the heat and remove the mussels from the pan, discarding any that haven’t opened. Remove the meat from (most of) the shells, adding it back to the pan with the tomatoes, garlic and chickpeas (keep a few mussels in their shells for garnish). Discard the empty shells. Cover, then place over a very low heat to keep warm if the pasta is still cooking.

    4. Drain the spaghetti, reserving about 150ml of cooking water, and add the pasta to the mussels. Toss well with tongs, adding enough pasta cooking water to make a soupy consistency. Add the parsley and plenty of black pepper. Divide between 4 bowls, drizzle with a little olive oil and garnish with the shell-on mussels. Sprinkle with sea salt flakes and then serve immediately.


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