Equipment
Large pot
or Stock pot or Dutch oven
Colander
or Large sieve
Ingredients
4 servings
Pasta
- 450 g penne pasta, dry
- 10 g salt, fine
- 1 g black pepper, freshly ground
Main
- 900 g mussels marinara, prepared and warm
Nutrition (per serving)
805
Calories
68g
Protein
101g
Carbs
12g
Fat
4g
Fiber
3g
Sugar
1807mg
Sodium
Method
01
Fill a large pot with water and add salt. Bring the water to a rolling boil at 100°C (212°F).
02
Place the penne into the boiling water and cook for 10 minutes or until it reaches an al dente texture.
10mLook for: Pasta is slightly swollen but holds its shapeFeel: Firm to the bite with a slight resistance in the center
03
Pour the cooked pasta into a colander to drain, then return it to the pot and combine with the warm mussels marinara.
04
Add salt and freshly ground black pepper to the mixture according to your preference.
05
Portion the pasta and mussels into 4 bowls and serve immediately.
Chef's Notes
- Ensure your mussels are fresh and alive before cooking. Discard any that are open and do not close when tapped.
- Don't overcook the penne; it should be truly al dente as it will continue to cook slightly when tossed with the warm marinara.
- Reserve a little of the pasta cooking water. If the marinara seems too thick when you toss it with the pasta, a splash of this starchy water can help emulsify the sauce and create a silkier coating.
- For an extra layer of flavor, consider adding a pinch of red pepper flakes to the marinara while it's warming, or a drizzle of good quality olive oil just before serving.
Storage
Refrigerator: 2 days — Store in an airtight container; seafood quality degrades quickly.
Reheating: Heat gently in a pan over medium-low heat until the sauce is simmering.
